VCE: Tunisian Tomato and Pepper Stew

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* Exported from MasterCook Mac *

 

Tunisian Tomato and Pepper Stew

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 405

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 yellow onions -- diced

- to 3

1 clove garlic -- slivered

1/4 cup olive oil

2 pounds tomatoes -- peeled and seeded

- and chopped

- reserve juices

4 bell peppers -- chopped in 2 " pieces

- red - green - yellow

2 teaspoons harissa

2 teaspoons sweet paprika

salt

1 tablespoon chopped parsley

- or basil

 

Serves 4 to 6

 

This succulent Tunisian dish is seasoned with Harissa, which tempers

the sweetness of the summer vegetables. Serve at room temperature as

a side dish or hot with couscous or pasta.

 

Saute the onions and garlic in the oil in a wide skillet over medium

heat until softened, about 5 minutes. Add the tomatoes, peppers,

harissa, paprika, and 1/2 teaspoon salt. Cook for several minutes,

then add 1/2 cup water or juices from the tomates. Simmer, stirring

occasionally, until the tomatoes have thickened to a sauce and the

peppers are tender, about 25 minutes. Taste for salt and stir in the

parsley.

 

 

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Per serving (excluding unknown items): 216 Calories; 14g Fat (55%

calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol;

23mg Sodium

Food Exchanges: 3 1/2 Vegetable; 2 1/2 Fat

 

 

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