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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This delicious cold Mediterranean dish of Tunisian-Jewish heritage is a variation on similar long-simmered Mediterranean dishes eaten throughout the region. Aubergine, indispensable to ratatouille, is not usually included in Marmouna, but makes a nice chunky addition.

Ingredients

  • 900 g/2 lb ripe, well-flavoured tomatoes
  • 120 ml/4

Method

  1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and chop roughly.
  2. Heat a little of the oil in a large, heavy pan and fry the onions for 5 minutes. Add the peppers and fry for a further 2 minutes. Add the aubergines and more oil and fry gently for 5 minutes or until lightly browned.
  3. Add the remaini