CD ACC Moroccan 60mins plus standing
Vegetarian Vegan Vegetables Accompaniment Dairy Free
Gluten Wheat Free Morocco North African Nth Africa
Aubergines (Eggplant), cut into 1cm/1/2 inch cubes
tbsp Olive Oil
Garlic Cloves, finely chopped
lb Tomatoes, chopped
and Black Pepper
Oil for shallow frying
Courgettes (Zucchini), cut into 2.5cm/1 inch slices
large Onion, halved and sliced
Capsicums (sweet peppers), deseeded and sliced
Freshly chopped Coriander
Place the aubergine cubes in a colander, sprinkle liberally with salt and
leave in the sink or over a large bowl for 1 hour to draw out the juices.
Rinse the aubergine cubes under cold running water and dry well on kitchen
Heat the olive oil in a large saucepan, add the garlic and sauté until golden.
Add the tomatoes, salt, pepper, and sugar and simmer for 20-30 minutes until
reduced to a thick sauce. Set aside.
Heat some olive oil in a large frying pan until very hot, add the aubergine and
quickly brown on all sides. Drain on kitchen paper and set aside.
Reheat the oil, adding a little more if necessary and quickly fry the courgette
slices until browned. Drain on Kitchen paper and set aside.
Reheat the oil and add the onion and pepper and sauté until soft and golden.
Remove the onion and pepper from the pan with a slotted spoon and add to the
tomato sauce together with the fried vegetables and the chopped coriander. Mix
well and simmer for 5-10 minutes until heated through. Serve hot or cold.
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