Al-Ahram Weekly Online
16 - 22 August 2001
Issue No.547
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Ratatouille

By Moushira Abdel-Malek

Ingredients:

250 gms eggplant (diced with skin)
250 gms zucchini (sliced thickly with skin)
2 large onions cut in wedges
500 gms tomatoes (cubed)
1 red capsicum (cubed)
1 green capsicum (cubed)
1 tsp crushed garlic
1/3 cup olive oil
salt + pepper + nutmeg (grated)

Method:

Sprinkle the eggplant liberally with salt and leave for 20 minutes. Rinse and dry with paper towels. Heat three tablespoons of oil in a large cooking pan. Lightly brown the eggplant and zucchini in batches. Drain on paper towels. Add the remaining oil to the pan. Add the onion and stir over low heat for two minutes. Add the capsicum and cook for five minutes, or until tender but not browned. Add the garlic and chopped tomatoes and cook, stirring for about five minutes. Stir in the eggplant and zucchini. Simmer for 10-15 minutes to reduce and thicken the sauce. Season and serve with rice or boiled pasta.

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