Don't be alarmed by the name, which is thoroughly exotic even to those of us who have traveled extensively through our dining. It is nothing more than a traditional Moroccan tomato and pepper salad, though salad might be stretching it a bit compared to our usual fare. I think this would make a lovely side dish, especially with some grilled fish and couscous. It also has the advantage of using many items in our current shares.
This is from the New Mediterranean Diet cookbook, which is an all-around great book, and especially useful for folks in CSAs.
8 large tomatoes, chopped
1 garlic clove, minced
1/4 C olive oil
4 sweet peppers
1 small chile pepper
1 Tbs paprika
1 Tbs fresh parsley
In a large pan over medium heat, cook the tomatoes, garlic, and olive oil until the tomatoes cook down and get jammy, about 15 minutes.
Meanwhile, roast and peel the peppers. Cut into large dice. Stir the peppers and remaining ingredients into the tomato mix. If you are the sort of person who keeps preserved lemons handy, add some of that too. Otherwise, serve with bread or other grain.
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