Tunisian Passover Ratatouille
During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, this casserole recipe meets the requirements.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
Makes 6 side-dish servings.
Ingredients
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2 medium eggplant (about 1-1/2 pounds)
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3 tablespoons olive oil
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2 medium tomatoes, quartered
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4 cloves garlic, minced
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1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
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1 teaspoon coriander seeds, crushed
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1/4 to 1/2 teaspoon salt
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1/4 to 1/2 teaspoon crushed red pepper
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2 tablespoons pine nuts, toasted
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Fresh marjoram leaves
Directions
1.
Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
2.
In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
Nutrition information
Calories 115, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 97 mg, Carbohydrate 9 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 3%, Vitamin C 16%, Calcium 1%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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