Moroccan Ratatouille Recipe

Name: Moroccan Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cut in 1/2-inch (1-cm) cubes; 2 zucchini, cut in 1/2-inch (1-cm) slices; Olive oil; 2 bell peppers, cut in half, seeded, and cut into thin slices; 1 large onion, cut in half and sliced; 5 cloves of garlic, finely chopped; 1 1/2 lbs (750 g) tomatoes, peeled and chopped; Salt and pepper; 2 teaspoons sugar; A good bunch of flat-leafed parsley or coriander, chopped ( 1/2 cup)

Servings: persons

2 eggplants, cut in 1/2-inch (1-cm) cubes
2 zucchini, cut in 1/2-inch (1-cm) slices
Olive oil
2 bell peppers, cut in half, seeded, and cut into thin slices
1 large onion, cut in half and sliced
5 cloves of garlic, finely chopped
1 1/2 lbs (750 g) tomatoes, peeled and chopped
Salt and pepper
2 teaspoons sugar
A good bunch of flat-leafed parsley or coriander, chopped ( 1/2 cup)

1
Sprinkle the eggplants with salt and leave for I hour to draw out their juices, then rinse and dry them.
2
Very briefly shallow-fry the eggplants and zucchini separately in hot oil until lightly browned, then drain on paper towels.
3
Fry the onion and pepper over gentle heat in 3 tablespoons of oil till the onion is golden and the pepper is soft.
4
Make a tomato sauce: fry the garlic in 2 tablespoons of oil till golden.
5
Add the tomatoes, salt, pepper, and sugar and simmer about 20 minutes, until reduced to a thick sauce.
6
Stir in the fried vegetables and the flat-leafed parsley and take off the heat.
7
This can be eaten hot or cold.
8
Variation:
9
When it is to be eaten cold, it is sometimes made with a few sprigs of fresh mint (chopped) or I tablespoon dried mint, and some black olives may be added.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggplants, cut in 1/2-inch (1-cm) cubes, 2 zucchini, cut in 1/2-inch (1-cm) slices, Olive oil, 2 bell peppers, cut in half, seeded, and cut into thin slices, and more.

Yes, Moroccan Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Ratatouille

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