Ratatouille

Ratatouille

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

This colourful dish reflects the French influence on Moroccan cuisine.

Ingredients

Quantity Ingredient
2 eggplants, cubed
salt
1/2 cup water
2 red capsicums, cubed
4 tomatoes, cubed
1/2 garlic cloves
1 tablespoon ground turmeric
1 tablespoon sweet or hot paprika
1 tablespoon ground black pepper
1 tablespoon salt

Method

  1. Salt the eggplants until they sweat. Rinse and pat dry with a paper towel. Heat the water in a large saucepan and add all the ingredients. Bring to the boil and then simmer for 30 minutes, until vegetables are soft. Serve at room temperature.
Tags:
Jewish
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