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Tunisian Passover Ratatouille




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




2 medium eggplant (about 1-1/2 pounds)
3 tablespoons olive oil
2 medium tomatoes, quartered
4 cloves garlic, minced
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 teaspoon coriander seeds, crushed
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons pine nuts, toasted
Fresh marjoram leaves


Recipe



1. Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
2. In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings