Badendjal Chtetha

Description
Eggplant ratatouille

Ingredients

 * 2 red or green bell peppers
 * 1 medium eggplant
 * 2 tomatoes (if they are over ripe, make cross marks on the bottom, put them in boiling water for 1 – 2 minutes, remove, drain, peel, remove the seeds and chop. if you want to be a little fancier with really good tomatoes do the same thing. This is called concasse)
 * 1 onion
 * ½ tablespoon of paprika
 * 1 teaspoon cayenne
 * 1 teaspoon spice blend (I used a blend of cumin, turmeric and caraway)
 * lots of olive oil
 * salt and pepper
 * optional herbs: flat leaf parsley, coriander leaf (cilantro) or fenugreek leaves

Directions

 * 1) Some cooks throw everything in the pot and cook on medium/low for 30 – 40 minutes.
 * 2) Some cooks throw everything into a ceramic vessel and bake covered in the oven for 1 hour 350°F
 * 3) Some cooks saute the onions first until caramelized, add the eggplant plus more olive oil, and then the remaining ingredients and cook on medium/low heat for 30 – 40 minutes.