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Tchatchouka

Source of Recipe

Originally posted by Alyson Abramovitz (to Jewish Foods)


List of Ingredients

1 cup eggplant
2 tsp olive oil
1 medium onion -- sliced
3 cloves garlic -- chopped small
1 cup zucchini -- cut into 1/2-inch cubes
1/2 cup green pepper -- seeds removed, diced into 1/2-inch pieces
1/4 tsp basil
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp thyme
1/8 teaspoon allspice
1 can diced tomatoes -- (15-ounce) with juice



Recipe

Preheat oven to 375°F.

Peel and cut the eggplant into 1/2-inch cubes. Place the cubes in a bowl and sprinkle them lightly with salt. Set aside.

Heat the olive oil in a 4-quart pot and sauté the onion and garlic for 2 minutes. Add the zucchini, peppers, and eggplant. Stir in the spices and mix well. Add the tomatoes with the juice.

Bring to a boil, cover, and cook in the oven for 30 minutes.