Kamfounata Moroccan Ratatouille |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
3 zucchini, cut in 1/2- inch slices |
2 red or orange bell peppers, cut into thin slices |
1 large onion, cut in half and sliced |
5 cloves garlic, finely chopped |
1 1/2 lbs tomatoes, peeled and chopped |
salt and pepper |
2 teaspoons sugar |
1 tbsp cumin |
1 tsp turmeric |
1/4 tsp cloves |
1/2 tsp cinnamon |
Directions:
1. Sprinkle the eggplants with salt and leave for 1 hour.
2. Rinse and dry eggplant.
3. Sauté the eggplant and zucchini slices.
4. Add the onion and pepper and cook over gentle heat until the onion is golden and the pepper is soft.
5. Make the tomato sauce:
6. Saute garlic until fragrant.
7. Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce.
8. Add the cooked vegetables and spices to the saucepan with the tomato sauce and mix well. Remove from heat.
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