INFO
Got this one from Robuchon’s marvelous book: The Complete Robuchon
Details
Ingredients
- 1 Eggplant
- 3-4 Zucchini
- 1 Red Pepper
- 2-3 tomatoes
- 1 large onion
- 3-4 Garlic clove
- Salt & Pepper
- Olive Oil
Method
- The trick is to cook the ingredient separately
- Trim the edge of the eggplant, then cut in 1 inch pieces
- Do the same for the Zucchini, red pepper (remove the seeds) and onion
- Peel the garlic and slice finely
- Optional: boil some water, add the tomatoes for 1 minute, take out, cool under cold water then peel
- Remove the tomatoes seeds, then cut the tomatoes in 1 inch pieces,
- In a large pan, add some oil (be generous), on medium to medium-high
- Add the eggplant, cook for 5 mn, stir from time to time to cook on all sides (check the oil, add more if needed)
- Reserve the eggplant, add salt and pepper
- Check the oil, add the zucchini, stir from time to time to cook on all sides, about 5 minutes
- Reserve the zucchini, add salt and pepper
- Add the onion, red pepper, cook for 3 mn
- Add garlic, cook 1 mn
- Add the tomatoes, cook 5 mn
- Salt and pepper
- Add back the eggplant and zucchini
- Turn the heat to medium low
- Cook covered for about 30-45 mn, stir from time to time
- If you have too much of liquid, just remove the cover
- if too dry, add some water
Optional: add some harissa paste and/or garlic chili paste
Serve with couscous (just the grain: durum wheat semolina), that you cook as follow: 2 cups of chick stock, a little bit of butter or oil, bring to a boil, remove from the heat, add 300gr of couscous, let sit 5 mn, then separate the grain with a fork).
Quick View
| Traditional | |
|---|---|
| Serve | 2-3 |
| Preparation Time | 10 mn |
| Cooking Time | 45 mn |
| Temperature | |
| Authors | Pascal Crausaz / Robuchon |
| Special |