Tunisian vegetables
Ingredients
11
Steps
4
Serves
4–6
Cook Time
65-70 Min
Ingredients
-
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.