| 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 |
lg |
Onion; cut in half and sliced |
| 5 |
|
Cloves garlic; finely chopped |
| 1 1/2 |
lb |
Tomatoes; peeled and chopped |
|
|
Salt and pepper |
| 2 |
ts |
Sugar |
| 1 |
bn |
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:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”