Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tomatoes, peeled and chopped (or 1 can of diced tomatoes)
• 1 zucchini, chopped
• 1 eggplant, chopped
• 1 cup rice (preferably long-grain)
• 2 cups vegetable or chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Salt to taste
• fresh parsley, chives or scallions chopped for garnish (optional)

Instructions

1. Prepare the Vegetables: Heat vegetable oil in a large skillet or wide pot over medium heat. Add the chopped onions and bell peppers. Sauté until softened, about 5-7 minutes.

2. Add Tomatoes and Other Vegetables: Stir in the chopped tomatoes, zucchini, and eggplant. Cook for another 5 minutes, allowing the vegetables to soften.

3. Season the Dish: Add paprika, thyme, oregano, salt, and pepper to the mixture. Stir to combine.

4. Add Rice and Broth: Stir in the rice and cook for 1-2 minutes to toast it lightly. Then, pour in the broth and bring it to a simmer.

5. Cook the Djuvec: Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.

6. Finish and Serve: Remove from heat and let it sit for 5 minutes before serving.