Vegetarian Recipes - Chakchouka Recipe

Ingredients

• 1 large aubergine (finely diced)

• Salt and pepper

• 4 tablespoons olive oil

• 1 large onion (finely chopped)

• 2 garlic cloves (crushed)

• 1 red pepper (diced)

• 4 medium courgettes (diced)

• 450g/1lb ripe tomatoes (chopped)

• 300ml/1/2pt water

• 2 tablespoons tomato puree

• 2 teaspoons chili powder

• Pinch of sugar

Serves 4-6

---

Method:

1. Place the aubergine in a colander, sprinkle liberally with salt and cover with a plate or saucer. Place a heavy weight on top of the plate or saucer, then leave for 30 minutes.

2. 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.

3. Add the garlic, pepper, courgettes and tomatoes. Stir well to mix, then pour in the water and bring to the boil, stirring. Lower the heat, then add the tomato puree, chili powder, sugar and salt and pepper to taste.

4. Cover and simmer gently for 30 minutes, stirring occasionally and adding more water if the chakchouka becomes dry. Taste and adjust the seasoning before serving.