Tuna Ratatouille - Morocco

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Clean all the vegetables.
  • Slip the tomatoes in boiling water to take their peels off, then deseed them.
  • Cut the other vegetables into uniform sizes.
  • Cut the tuna into cubes.
  • In a dutch oven, heat 1 tbs oil and brown the peppers in this. Cook it over low heat for 10 minutes, stirring.
  • Add the eggplant with 2 tbs oil, and continue to cook it all for 10 minutes, stirring.
  • Add the zucchini with the thyme and oregano, plus the rest of the oil.
  • Let this simmer, uncovered for 10 minutes.
  • Add the tomatoes, the minced little hot pepper, the garlic and the tuna.
  • Blend gently with a long wooden spoon.
  • Cover and cook over very low heat for 20 minutes.
  • Add 1/2 cup of water if it becomes necessary to add liquid.
  • Serve hot, warm or cold.
Advertisement