Tunisian vegetables

menu for yor
serves 4–6
ingredients
1 large aubergine, finely diced
4 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 red pepper, seeded and diced
4 medium courgettes, diced
450g/1lb ripe tomatoes, chopped
2 tablespoons tomato purée
2 teaspoons chilli powder
pinch of sugar
salt and freshly ground black pepper
• 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.