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Kamfounata    Veg  HT  CD  ACC  Moroccan  60mins plus standing


Serves 6      Hot  Vegetarian  Vegan Vegetables   Accompaniment  Dairy Free  Gluten Wheat Free  Morocco North African  Nth Africa  



2 Aubergines (Eggplant), cut into 1cm/1/2 inch cubes 

2 tbsp Olive Oil

5 Garlic  Cloves, finely chopped 

675g/1-1/2 lb Tomatoes, chopped 

Salt and Black Pepper 

2 teasp Sugar 

Olive Oil for shallow frying

2 Courgettes (Zucchini), cut into 2.5cm/1 inch slices 

1 large Onion, halved and sliced

2 Capsicums (sweet peppers), deseeded and sliced

25g/1oz Freshly chopped Coriander




1. Place the aubergine cubes in a colander,  sprinkle liberally with salt and leave in the sink or over a large bowl for 1 hour to draw out the juices. 


2. Rinse the aubergine cubes under cold running water and dry well on kitchen paper.  


3. Heat the olive oil in a large saucepan, add the garlic and sauté until golden.


4. Add the tomatoes, salt, pepper, and sugar and simmer for 20-30 minutes until reduced to a thick sauce. Set aside.


5.  Heat some olive oil in a large frying pan until very hot, add the aubergine and quickly brown on all sides. Drain on kitchen paper and set aside. 


6. Reheat the oil, adding a little more if necessary and quickly fry the courgette slices until browned. Drain on Kitchen paper and set aside.


7. Reheat the oil and add the onion and pepper and sauté until soft and golden.


8. Remove the onion and pepper from the pan with a slotted spoon and add to the tomato sauce together with the fried vegetables and the chopped coriander. Mix well and simmer for 5-10 minutes until heated through. Serve hot or cold.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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