When you're craving something warm, hearty, and full of rich Mediterranean flavor, this Djuvec Casserole with Eggplant and Zucchini is the perfect answer. Originating from the Balkans and often found in the treasure trove of Bosnian recipes, Djuvec is traditionally a slow-cooked vegetable and rice dish. Our version takes this comforting classic and transforms it into a luscious, oven-baked casserole — packed with layers of tender eggplant, zucchini, tomatoes, bell peppers, and rice, all simmered in a fragrant paprika-infused tomato base. Whether you're a fan of baked vegetables or hunting for healthy vegetable bake recipes, this dish hits all the right notes.
Djuvec Casserole with Eggplant and Zucchini
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine Balkan
Large skillet or sauté pan To pre-cook and soften the vegetables before baking.
Sharp knife and cutting board You’ll be chopping a variety of vegetables, so a good knife is key.
Mixing bowl For tossing the vegetables with spices.
9x13-inch baking dish (or similar size) A ceramic or glass dish is ideal for even cooking and a beautiful presentation.
Aluminum foil To cover the casserole during baking.
Wooden Spoon or Spatula For sautéing without damaging nonstick surfaces.
Vegetables
- 2 medium eggplants diced (skin on)
- 2 medium zucchinis sliced into half moons
- 1 large yellow onion finely chopped
- 2 bell peppers 1 red, 1 green, chopped
- 3 cloves garlic minced
- 2 large ripe tomatoes diced
- 1 cup canned crushed tomatoes or passata
- 1½ cups frozen or fresh peas
- 1 cup carrots diced small
Other ingredients
- 1 cup long-grain rice uncooked
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 2 tsp sweet paprika
- ½ tsp smoked paprika
- ½ tsp ground black pepper
- 1½ tsp salt adjust to taste
- 2½ cups vegetable broth or water
- 1 tbsp chopped fresh parsley optional, for garnish
Prep the Vegetables
Start by washing and chopping all your vegetables. Eggplant should be diced and lightly salted to reduce bitterness — let it sit for about 10 minutes while you prepare everything else. Rinse and pat dry before cooking.
Sauté for Maximum Flavor
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, carrots, and bell peppers. Cook for another 3–4 minutes.
Add the eggplant and zucchini and another tablespoon of olive oil. Cook until the vegetables are starting to soften but are not fully cooked, about 8–10 minutes. Add the fresh tomatoes, tomato paste, crushed tomatoes, paprika, salt, and pepper. Stir well to combine.
Let the mixture simmer for 5 minutes to deepen the flavor. Stir in the uncooked rice and peas. Combine everything thoroughly.
Transfer to Baking Dish
Preheat your oven to 375°F (190°C). Grease your casserole dish lightly, then pour in the vegetable and rice mixture. Spread it out evenly with a spoon or spatula.
Pour the vegetable broth over the mixture. Use a spoon to gently mix, ensuring the rice is evenly distributed. Cover tightly with aluminum foil.
Bake Until Perfectly Tender
Bake the casserole in the preheated oven for 45 minutes. Remove the foil, then bake uncovered for another 15 minutes, allowing the top to slightly caramelize and brown.
You’ll know it’s ready when the rice is tender and most of the liquid has been absorbed. If the rice isn’t fully cooked after an hour, cover it again and let it bake for an additional 10 minutes.
Rest and Garnish
Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows everything to settle and makes it easier to slice and serve.
Sprinkle with fresh parsley before serving, if desired.
Pairings
This Djuvec casserole is incredibly versatile and can be served as a main dish or a side.
As a Main Dish
- Greek yogurt or sour cream: A dollop on the side adds a cooling, creamy contrast to the rich baked veggies.
- Warm crusty bread: Perfect for soaking up any tomato-rich juices that settle at the bottom.
- Simple green salad: A lightly dressed cucumber and arugula salad adds freshness and crunch.
As a Side Dish
- Grilled or roasted meats: Chicken thighs, pork chops, or lamb kebabs all complement the mildly sweet and smoky flavors.
- Stuffed peppers or dolmas: For a full Balkan or Mediterranean spread.
- Feta cheese or labneh: Crumbled over the top or served alongside for a salty, tangy kick.
Whether you're pairing it with protein or serving it solo, this veggie casserole holds its own with bold flavors and filling ingredients.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires a longer cooking time and more liquid. You’ll need to increase the baking time by about 20–25 minutes and add an extra ½ cup of broth.
2. Do I have to sauté the vegetables first?
While it's tempting to toss everything into the baking dish and skip the stovetop step, sautéing helps develop flavor and ensures even cooking, especially for eggplant and carrots. For a more rustic, one-pan approach, you can bake everything longer, but the result may be less flavorful.
3. Can I make this casserole ahead of time?
Absolutely! This dish actually tastes better the next day as the flavors deepen. Simply reheat in the oven or microwave before serving. It’s a perfect candidate for meal prep and busy weeknights.
4. Is this dish freezer-friendly?
Yes, you can freeze individual portions or the entire casserole once cooled. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 350°F (175°C) until hot.
5. Can I add protein to make it more filling?
Definitely. You can mix in cooked chickpeas or lentils for a vegetarian protein boost. If you’re not keeping it vegetarian, shredded chicken or ground lamb are great additions. Just make sure any meat is pre-cooked before adding.
