Author Notes
Except for having eggplant as it's main ingredient, I can find no reason why this dish is labeled "Moroccan." I'd say it's more of a riff on an Italian ratatouille or caponata. The recipe comes from a couple who once had a summer home down the lane from my grandparents' house. Richard Maloy and Tucker Bobst swooped into our hearts and will forever be remembered for their colorful tales of travel, celebrities and their many years of adventures together, as well as this delicious if not authentic dish. —Rhonda35
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Ingredients
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2/3 cup
olive oil
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1
large eggplant, peeled and cut into 1/2-inch dice
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1
medium zucchini, 1/2-inch dice
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1
medium yellow onion, 1/2-inch dice
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1-2
garlic cloves, minced
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1
15-oz can diced tomatoes and their juices
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1/4 cup
pimento-stuffed green olives (sometimes called "Spanish" olives), chopped coarsely
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2 tablespoons
capers, drained
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1 tablespoon
red wine vinegar
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1 teaspoon
sugar
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2 tablespoons
minced fresh Italian parsley, plus more for garnish
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1/2 teaspoon
fines herbs
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kosher salt and freshly ground black pepper, to taste
Directions
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Heat olive oil in a large skillet over medium-high heat.
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Add eggplant and sauté 3-5 minutes, till slightly softened.
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Turn heat to medium and add all remaining ingredients. Cook 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the vegetables are soft, yet still have some structure.
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Taste for seasoning and adjust as needed. Garnish with extra chopped parsley.
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Serve warm or at room temperature, with pita bread cut into triangles. I also like to serve this with simply grilled fish or lamb chops. I've also been known to toss it with hot pasta for an easy, vegetarian dinner.
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