Recipe - Kamfounata (Moroccan Ratatouille)

2 Eggplants; cut in One half inch,
(1 cm) cubes
2 Zucchini; cut in One half 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
cut or sliced up
5 Cloves garlic; finely
chopped
1 One half pound Tomatoes; peeled and chopped
Salt and pepper
2 teaspoon Sugar
1 bn Flatleafed parsley or fresh
coriander; (approx. 1/2
cup), chopped

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 shallowfry 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 JEWISHFOOD digest Volume 98 #001 by "ELAINE RADIS"
AUNTIE_E@prodigy.net on Jan 01, 1998