Shared by Elle Brosh
Shared by Elle Brosh
Moroccan Eggplant, Tomato, and Zucchini Kamfounata (Ratatouille)
Yield: 6 servings
Moroccan Eggplant, Tomato, and Zucchini Kamfounata (Ratatouille)
Yield: 6 servingsFamily Journey
Mogador, Morocco and Mascara, AlgeriaSaint Fons, FranceSaddle River, NJ
Los Angeles
Similar to the beloved ratatouille Niçoise of Nice, France, this Moroccan dip called kamfounata is made with eggplant, tomato, and zucchini — it’s stewy, saucy and perfect for dipping. Instead of using fresh tomatoes, Elle Brosh’s family uses tomato paste, creating a deeply flavorful dip that can be enjoyed hot or cold. Let this dish sit overnight in the refrigerator for the flavors to fully meld and come together. Enjoy with bread and j’ben.
Read more about Elle Brosh in “Cooking My Way Back to My North African-Jewish Roots” and try her recipes for J’ben (Homemade Moroccan Cheese) and Salade Merk Hzina (Chopped Salad).
Ingredients
- 2 large eggplants, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 small zucchini, roughly chopped
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, peeled and minced
- 6 oz. tomato paste
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Preparation
Step 1
Sprinkle the eggplants with salt and let sit for 1 hour to draw out the juices. Rinse and pat dry.
Step 2
Heat 2 tablespoons of oil in a large stew pot over medium heat and add the onions and garlic and a small pinch of salt. Sweat down until translucent, around 5 minutes. Add the tomato paste to the pan and stir to combine.
Step 3
Add eggplant, zucchini, and bell peppers to the pan, cover and cook over medium heat. Stir every ten minutes, for 35-40 minutes, until vegetables reduce about halfway in size.
Step 4
Right before vegetables reach tenderness, add in the red wine vinegar. Stir to combine. Taste and add more salt, pepper, or red wine vinegar if desired.
Step 5
Remove from heat. Serve hot or cold, with bread and j’ben cheese.
