Kamfounata Moroccan Ratatouille
From jo_jo_ba 17 years ago
- 40 minutes to make
- Serves 4
A Noth African version of the now very popular ratatouille, spiced with cumin. Can be served hot or cold, great the next day!
Ingredients
- 2 eggplants, cut in 1/2- inch cubes shopping list
- 3 zucchini, cut in 1/2- inch slices shopping list
- 2 red or orange bell peppers, cut into thin slices shopping list
- 1 large onion, cut in half and sliced shopping list
- 5 cloves garlic, finely chopped shopping list
- 1 1/2 lbs tomatoes, peeled and chopped shopping list
- salt and pepper shopping list
- 2 teaspoons sugar shopping list
- 1 tbsp cumin shopping list
- 1 tsp turmeric shopping list
- ¼ tsp cloves shopping list
- ½ tsp cinnamon shopping list
How to make it
- Sprinkle the eggplants with salt and leave for 1 hour.
- Rinse and dry eggplant.
- Sauté the eggplant and zucchini slices.
- Add the onion and pepper and cook over gentle heat until the onion is golden and the pepper is soft.
- Make the tomato sauce:
- Saute garlic until fragrant.
- Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce.
- Add the cooked vegetables and spices to the saucepan with the tomato sauce and mix well. Remove from heat.
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