Kamfouata

6 servings

Ingredients

Quantity Ingredient
2 Eggplants; cut in 1/2 in., (1 cm) cubes (don't peel them)
2 Zucchini; cut in 1/2 in., (1 cm) cubes (don't peel them)
Olive oil
2 Bell peppers; cut in half, seeded, & cut into thin slices
1 large Onion cut in half & sliced
5 Cloves minced garlic
1½ pounds Tomatoes peeled & chopped
Salt & pepper
2 teaspoons Sugar
1 Good bunch of flat leaf parsley or coriander; chopped, (1/2 c.)

Directions

Sprinkle the eggplant cubes with salt and leave for 1 hr. to draw out their juices, then rinse & dry them. Very briefly, shallow-fry the eggplant & the zucchini separately in hot oil until lightly browned then place on paper towel to drain. Fry the onion & peppers over gentle heat in 3 tbs. olive oil until the onion is golden & the pepper is soft. In a pot fry the garlic in 2 tbs. oil until golden. Add tomates, salt, pepper & suger & simmer about 20 minutes until reduced to a thick sauce. Stir in the vegetables & the parsley (or coriander) & remove from heat. This can be eaten hot or cold.

*Variation: when eaten cold a few sprigs of chopped fresh mint and some olives may be added

Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@...> on Nov 1, 1998, converted by MM_Buster v2.0l.

Related recipes