| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 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 |
|
|
Olive oil |
| 2 |
|
Bell pepper, cut in half |
|
|
seeded and cut into thin |
|
|
slices |
| 1 |
|
Onion, cut in half and |
|
|
sliced |
| 5 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 1/2 |
lb |
Tomatoes, peeled and chopped |
|
|
Salt and pepper |
| 2 |
t |
Sugar |
| 1 |
|
Flat-leafed parsley or fresh |
|
|
coriander approx. 1/2 |
|
|
cup chopped |
INSTRUCTIONS
Claudia Roden, THE BOOK OF JEWISH FOOD In her introduction, Claudia
Roden points out the similarity between this name and the word
"caponata." She goes on to explain that variants of ratatouille are
cooked by Sephardi communities around the Mediterranean. 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. Reposted
from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn
<pkselwyn@erols.com> Posted to JEWISH-FOOD digest Volume 98 #001 by
"ELAINE RADIS" <AUNTIE_E@prodigy.net> on Jan 01, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”