Zaalouk – Moroccan 'Ratatouille'

Ingredients for 4 servings:

• 1 eggplant(s), diced, 2 cm in size
• 1 zucchini, diced, 2 cm
• ½ onion(s), finely chopped
• 2 cloves garlic, crushed or sliced
• 1 bell pepper(s), green, diced
• 1 large tomato(s), diced, preferably without skin
• 2 tsp sweet paprika powder
• some salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Eggplant and zucchini vegetables

Briefly fry the eggplant cubes and finely chopped onion in olive oil for about 2 minutes, then season with salt and pepper, add the paprika, and deglaze with a large glass of water. When the water boils, add the remaining ingredients (tomatoes, green pepper, diced zucchini, and garlic). Add a little more water if necessary; the vegetables should just be covered. Cook with the lid on for 5 minutes, then simmer uncovered until all the water is gone and a kind of “porridge” remains. Add more seasoning to taste. It’s also delicious cold! I like to serve it cold in the summer with a barbecue, or with fresh flatbread.