Kamfounata is simply a Moroccan version of ratatouille and this is our basic recipe for  this simple and delicious dish. There’s no reason why we can’t eat more vegetarian meals – in fact, it would, probably, do us the world of good and for those of us that need to lose a few kilos, more vegetarian meals will certainly help a little. This dish is very easy to make and is one of those that are perfect for making the day before to save time,especially if you’re planning a dinner party or need to work late the next day. If not, enjoy as a simple lunch with crunchy bread and good bottle of chilled wine.

Ingredients

• 2 aubergines , cut into 1cm cubes
• ½ teaspoon ground cumin
• 2 tbsp extra virgin olive Oil
• 5 garlic cloves, finely chopped
• 675 g tomatoes, chopped
• 2 teaspoons sugar  (if you are using Italian tomatoes you need no sugar)
• 2 zucchini, cut into 2.5 cm  slices
• 1 large onion, halved and sliced
• 2 sweet peppers, deseeded and sliced
• 25 g fresh coriander, chopped
• salt and ground black pepper
• olive oil for shallow frying

Method

• Place the aubergine cubes in a colander, sprinkle liberally with salt and leave in the sink or over a large bowl for about an hour to draw out the juices, then rinse and dry well on absorbent paper.
• Heat the olive oil in a large saucepan, add the garlic and sauté until just golden – if it becomes brown it tastes awful.
• Add the tomatoes, cumin, salt, pepper and sugar and simmer for 20-30 minutes until reduced to a thick sauce.
• Set aside.
• Heat some more olive oil in a large frying pan until very hot, almost smoking and quickly brown the aubergine on all sides.
• Drain on kitchen paper and set aside.
• Now quickly fry the zucchini slices until golden, drain on absorbent paper and set aside.
• Sauté the onion and pepper and until soft and golden and then remove from the pan with a slotted spoon, adding to the tomato sauce together with the fried vegetables and the chopped coriander.
• Mix well and reheat.
• Serve hot, cold or at room temperature.