Yield: 1 Servings
|2||Eggplants; cut in 1/2 inch, (1 cm) cubes|
|2||Zucchini; cut in 1/2 inch, (1 cm) slices (I'd cube larger zucchini)|
|2||Bell pepper; cut in half, seeded and cut into thin slices|
|1 large||Onion; cut in half and sliced|
|5||Cloves garlic; finely chopped|
|1½ pounds||Tomatoes; peeled and chopped|
|Salt and pepper|
|1 bunch||Flat-leafed parsley or fresh coriander; (approx. 1/2 cup), chopped|
Claudia Roden, THE BOOK OF JEWISH FOOD In her introduction, Claudia Roden points out the similarity between this name and the word "caponata." She goes on to explain that variants of ratatouille are cooked by Sephardi communities around the Mediterranean.
Sprinkle the eggplants with salt and leave for 1 hour to draw out the juices. Rinse and dry eggplant. Very briefly shallow-fry the eggplant cubes in hot oil until lightly browned. Drain on paper towels. Repeat procedure with zucchini slices. Fry the onion and pepper over gentle heat in 3 tablespoons oil until the onion is golden and the pepper is soft.
Make the tomato sauce: Fry the garlic in 2 tablespoons of oil until golden.
Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes until reduced to a thick sauce. Add the fried vegetables and the chopped parsley or coriander to the saucepan with the tomato sauce. Mix well. Remove from heat.
Can be eaten hot or cold.
Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen Selwyn <pkselwyn@...>
Posted to JEWISH-FOOD digest Volume 98 #001 by "ELAINE RADIS" <AUNTIE_E@...> on Jan 01, 1998