Moroccan Ratatouille With Dates
- Cuisine: Other
- Course: Main Course
- Features: Meatless
Summary:
This slightly sweet dish can be served with couscous or as an accompaniment to grilled meats or fish. It is seasoned with ras el hanout, a classic spice mixture used in Moroccan cooking.
Ras el hanout mixtures also are available at specialty markets; we found some at Shemali's, 3301 New Mexico Ave., 202-686-7070.
6 to 8 servings
Ingredients:
- 1/4 cup vegetable oil
- 1 medium onion, cut in half lengthwise and cut crosswise into thin slices
- 2 medium cloves garlic, chopped
- 1 medium red bell pepper, stemmed, cut in half lengthwise (seeds and ribs removed), then cut crosswise into thin slices
- 1 medium eggplant, trimmed (peeled or unpeeled) and cut in half lengthwise, then cut crosswise into 1/2-inch slices
- 2 medium zucchini, trimmed (unpeeled) and cut crosswise into thin slices
- 8 ounces pitted dates, cut in half lengthwise
- 1 28-ounce can chopped tomatoes, with juice
- 2 teaspoons homemade or store-bought ras el hanout (see related recipe in Recipe Finder)
- 1 to 2 teaspoon sugar (optional)
- Sea salt
- Freshly ground black pepper
- 6 to 7 stems flat-leaf parsley, coarsely chopped, for garnish
Directions:
Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and garlic; cook, stirring, for 2 to 3 minutes or until the onion begins to soften. Add the bell pepper, eggplant and zucchini and cook, stirring, for 3 to 4 minutes, until the zucchini flesh picks up a yellow color but is still a little firm. Add the dates, tomatoes and the spice mixture, stirring to combine. Reduce the heat to medium or medium-low and cook for 10 to 15 minutes; taste for sweetness and add the sugar, if desired, stirring to combine. Cook, uncovered, for 20 to 25 minutes, stirring occasionally, until the vegetables are tender.
Season with salt and pepper to taste. Divide among individual plates and sprinkle with the chopped parsley. Serve hot.
Knife Tips About Chopping Parsley:Use a very sharp knife that will cut, rather than crush, the herb. When herbs are crushed they release some of their flavors, which can end up embedded in the cutting board.
Make sure the parsley is washed and dried thoroughly before you chop.
Don't worry about separating all the leaves of the curly kind before chopping. Use a chef's knife to cut off the large stems, then hold the bunch of parsley with one hand (with fingertips tucked under) and chop what's left.
From "What's a Cook to Do?" by James Peterson (Artisan, 2007).
Recipe Source:
Adapted from “Flavors of Morocco: Delicious Recipes From North Africa,” by Ghilli Basan (Ryland, Peters & Small, 2008).
E-mail the Food Section with recipe questions.
