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Tunisian vegetables

by Christina Julia

Tunisian vegetables

Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 large aubergine, finely diced
  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, seeded and diced
  • 4 medium courgettes, diced
  • 450g/1lb ripe tomatoes, chopped
  • 2 tablespoons tomato purée
  • 2 teaspoons chilli powder pinch of sugar
  • salt and freshly ground black pepper


  • Put the aubergine in a colander, sprinkle liberally with salt and cover
    with a plate or saucer. Put a heavy weight on top, then leave for
    30 minutes.
  • 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.
  • Add the garlic, pepper, courgettes and tomatoes. Stir well to mix, then
    pour in 300ml/10fl oz water and bring to the boil, stirring. Reduce the
    heat, then add the tomato purée, chilli powder and sugar. Season with
    salt and pepper.
  • Cover and simmer gently for 30 minutes, stirring occasionally and
    adding more water if the mixture becomes dry. Taste and adjust the
    seasoning, before serving hot

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