Recipe

Kamfounata Moroccan Ratatouille Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years, 3 months ago A Noth African version of the now very popular ratatouille, spiced with cumin. Can be served hot or cold, great the next day! Prep:75m Cook:40m Servings:4	Jo_jo_ba
	hot vegetarian vegan vegetables accompaniment dairy free gluten wheat free morocco north african

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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

¼ tsp cloves

½ tsp cinnamon

Directions

Sprinkle the eggplants with salt and leave for 1 hour.

Rinse and dry eggplant.

Sauté the eggplant and zucchini slices.

Add the onion and pepper and cook over gentle heat until the onion is golden and the pepper is soft.

Make the tomato sauce:

Saute garlic until fragrant.

Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce.

Add the cooked vegetables and spices to the saucepan with the tomato sauce and mix well. Remove from heat.

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Comments

snowpea 2 years, 3 months ago said:
Sounds right up my alley :-)

caramia 2 years, 3 months ago said:
This look just fabulous!

jo_jo_ba 2 years ago said:
Amount Per Serving
Calories: 160.9
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 29.2 mg
Total Carbs: 37.5 g
Dietary Fiber: 11.4 g
Protein: 5.8 g
WW Points: 2.5