Kamfounata (Moroccan Ratatouille)

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Kamfounata (Moroccan Ratatouille)

 

2 eggplants, cut into 1/2 inch cubes

2 tablespoon olive oil

5 garlic cloves, finely chopped

1 1/2 pounds tomatoes, chopped

salt and black pepper

2 teaspoon sugar

olive oil for shallow frying

2 zucchini, cut into 1 inch slices

1 large onion, halved and sliced

2 sweet peppers, deseeded and sliced

1 ounce freshly chopped coriander

 

Place the aubergine cubes in a colander, sprinkle

liberally with salt and leave in the sink or over a

large bowl for 1 hour to draw out the juices. Rinse

the aubergine cubes under cold running water and dry

well on kitchen paper.

Heat the olive oil in a large saucepan, add the garlic

and sauté until golden. Add the tomatoes, salt,

pepper, and sugar and simmer for 20 to 30 minutes

until reduced to a thick sauce. Set aside. Heat some

olive oil in a large frying pan until very hot, add

the aubergine and quickly brown on all sides. Drain on

kitchen paper and set aside. Reheat the oil, adding a

little more if necessary and quickly fry the courgette

slices until browned. Drain on Kitchen paper and set

aside. Reheat the oil and add the onion and pepper and

sauté until soft and golden. Remove the onion and

pepper from the pan with a slotted spoon and add to

the tomato sauce together with the fried vegetables

and the chopped coriander. Mix well and simmer for 5

to 10 minutes until heated through. Serve hot or cold.

Serves 6.

 

 

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