Badendjal Chtetha, Eggplant Ratatouille
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[edit] Ingredients
- 2 Red or green bell peppers
- 1 medium Eggplant
- 2 tomatoes (if they are over ripe, make cross marks on the bottom, put them in boiling water for 1-2 minutes, remove, drain, peel, remove the seeds and chop. If you want to be a little fancier with really good tomatoes do the same thing. This is called concasse.)
- 1 Onion
- 1/2 tablespoon of paprika
- 1 teaspoon Cayenne
- 1 teaspoon spice blend (I used a blend of cumin, turmeric and caraway)
- Lots of olive oil.
- salt and pepper
Optional herbs
- Flat leaf parsely, coriander leaf (cilantro) or fenugreek leaves
[edit] Directions
1) Some cooks throw everything in the pot and cook on medium/low for 30-40 minutes.
2) Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350F
3) Some cooks saute the onions first until caramelized, add the Eggplant plus more olive oil, and then the remaining ingredients and cook on medium/low heat for 30-40 minutes.
Categories: Algerian Recipes | Algerian Vegetarian | Cilantro Recipes | Fenugreek Recipes | Paprika Recipes | Fenugreek leaves Recipes | Sweet pepper Recipes | Olive oil Recipes | Eggplant Recipes | Tomato Recipes | Turmeric Recipes | Cayenne pepper Recipes | Pepper Recipes | Onion Recipes | Water Recipes | Cumin Recipes | Salt Recipes
