Moroccan salade cuite

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
2 cloves Fresh garlic, chopped finely
1 \N Can (19oz/540ml) tomatoes
\N \N Chopped
6 \N Green peppers, halved and
\N \N Seeded
1 tablespoon Paprika
2 teaspoons Cumin
\N \N Salt to taste

Saute chopped garlic in olive oil in a saucepan till lightly browned.

Add tomatoes and simmer for about an hour. Place the 12 green pepper halves skin side up under the broiler until the skins begin to burn.

Remove the burned skin, chop peppers and add to tomatoes. Add remaining ingredients and continue cooking to marry the flavors. Cool to room temperature. Serve with fresh french bread and a glass of wine. This makes a nice topping to a salami/cold cut sandwich or is delicious on pitas with goat cheese. Source: TV Guide, August 3rd, 1996.

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