Free Recipe Kamfouata
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Kamfouata Recipe
2 Eggplants; cut in 1/2 in.,
-(1 cm) cubes (don t peel
-them)
2 Zucchini; cut in 1/2 in., (1
-cm) cubes (don t peel them)
Olive oil
2 Bell peppers; cut in half,
-seeded, & cut into thin
-slices
1 lg Onion cut in half & sliced
5 Cloves minced garlic
1-1/2 lb Tomatoes peeled & chopped
Salt & pepper
2 ts Sugar
1 Good bunch of flat leaf
-parsley or coriander;
-chopped, (1/2 c.)
Kamfouata Preparation
Sprinkle the eggplant cubes with salt and leave for 1 hr. to draw out their juices, then rinse & dry them. Very briefly, shallow-fry the eggplant & the zucchini separately in hot oil until lightly browned then place on paper towel to drain. Fry the onion & peppers over gentle heat in 3 tbs. olive oil until the onion is golden & the pepper is soft. In a pot fry the garlic in 2 tbs. oil until golden. Add tomates, salt, pepper & suger & simmer about 20 minutes until reduced to a thick sauce. Stir in the vegetables & the parsley (or coriander) & remove from heat. This can be eaten hot or cold. *Variation: when eaten cold a few sprigs of chopped fresh mint and some olives may be added Posted to JEWISH-FOOD digest by Leatrice Spevack <leatrice@interlog.com> on Nov 1, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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