I got this recipe from a cookbook by Chef Ramzi, which contains a nice mix of Middle Eastern and international recipes. I have no idea if it's an "authentic" Middle Eastern recipe, but it uses ingredients and techniques from that region. It's also really easy, uses simple ingredients and is quite tasty.
Ingredients
1 small onion, cut into thin strips
3-6 cloves crushed garlic (traditionally pounded in a mortar and pestle with salt)
2 zucchini, cut into circles
1 eggplant, peeled and cut into 1" cubes
2 medium tomatoes, cubed
1 c. water
1/2 tsp cumin (or to taste)
1/4 tsp cinnamon (or to taste)
S&P
Preparation
In a heavy bottomed, wide sauce pan or dutch oven, saute the onion and garlic together on medium-high in about 3 Tbsp of olive oil until transparent, then add the eggplant and cook until it starts to get soft around the edges. Add zucchini and cook for another couple of minutes until they start to soften a little bit. Add the tomatoes and the spices, and cook until the juice is starting to leave the tomatoes. Add the water, and cover, cooking on medium until everything is reasonably smooshy. Serve with pita bread, or on vermicelli rice.
Ingredients
1 small onion, cut into thin strips
3-6 cloves crushed garlic (traditionally pounded in a mortar and pestle with salt)
2 zucchini, cut into circles
1 eggplant, peeled and cut into 1" cubes
2 medium tomatoes, cubed
1 c. water
1/2 tsp cumin (or to taste)
1/4 tsp cinnamon (or to taste)
S&P
Preparation
In a heavy bottomed, wide sauce pan or dutch oven, saute the onion and garlic together on medium-high in about 3 Tbsp of olive oil until transparent, then add the eggplant and cook until it starts to get soft around the edges. Add zucchini and cook for another couple of minutes until they start to soften a little bit. Add the tomatoes and the spices, and cook until the juice is starting to leave the tomatoes. Add the water, and cover, cooking on medium until everything is reasonably smooshy. Serve with pita bread, or on vermicelli rice.
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