Tunisian vegetables







Cook Time

65-70 Min


  • 1 large aubergine, finely diced
  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, seeded and diced
  • 4 medium courgettes, diced
  • 450g/1lb ripe tomatoes, chopped
  • 2 tablespoons tomato purée
  • 2 teaspoons chilli powder
  • pinch of sugar
  • salt and freshly ground black pepper
  • Put the aubergine in a colander, sprinkle liberally with salt and cover with a plate or saucer. Put a heavy weight on top, then leave for 30 minutes.
  • Rinse the aubergine under cold running water, then drain thoroughly. Heat the oil in a large flameproof casserole dish, add the aubergine and onion, and cook gently, stirring frequently, until softened.
  • Add the garlic, pepper, courgettes and tomatoes. Stir well to mix, then pour in 300ml/10fl oz water and bring to the boil, stirring. Reduce the heat, then add the tomato purée, chilli powder and sugar. Season with salt and pepper.
  • Cover and simmer gently for 30 minutes, stirring occasionally and adding more water if the mixture becomes dry. Taste and adjust the seasoning, before serving hot.
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