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Moroccan Ratatouille -
2 eggplants, cut in 1/2 inch - 1 cm cubes
2 zucchini, cut in 1/2 inch - 1 cm slices
(I'd cube larger zucchini)
2 bell pepper, cut in half, seeded and cut into thin slices
1 large onion, cut in half and sliced
5 cloves garlic, finely chopped
1 1/2 lbs (750 g) tomatoes, peeled and chopped
salt and pepper
2 teaspoons sugar
1/2 cup flat-leafed parsley or fresh coriander, chopped
Sprinkle the eggplants with salt and leave for 1 hour to draw out
the juices. Rinse and dry eggplant. Very briefly shallow-fry the
eggplant cubes in hot oil until lightly browned. Drain on paper
towels. Repeat procedure with zucchini slices. Fry the onion and
pepper over gentle heat in 3 tablespoons oil until the onion is
golden and the pepper is soft.
Make the tomato sauce: Fry the garlic in 2 tablespoons of oil until
golden. Add the tomatoes, salt, pepper, and sugar and simmer about
20 minutes until reduced to a thick sauce. Add the fried vegetables
and the chopped parsley or coriander to the saucepan with the tomato
sauce. Mix well. Remove from heat.
Can be eaten hot or cold.
Source: THE BOOK OF JEWISH FOOD Claudia Roden
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