Maghumma

Name: Maghumma
Cuisine: Italian
Ingredients: 3 medium-large zucchini, sliced ⅙ inch thick; 4 large, sun-ripened tomatoes, peeled and sliced ¼ inch thick; Pepper from the mill; Salt; 3 tablespoons pure olive oil plus more as needed; 4 to 5 Japanese eggplant, cut into ¼-inch-thick slices lengthwise; Unbleached all-purpose flour as needed; ¼ cup plain bread crumbs; 1 cup cooked chick peas; 2 cloves garlic, minced; 3 tablespoons chopped fresh mint leaves; ¼ cup chopped fresh Italian parsley leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This dish is the Arab ancestor of Sicilian caponata and Provençal ratatouille. Use young Japanese eggplants; these need not be salted. If you can only find the large ones, salt them 45 minutes to extract their strong juices, then rinse and pat them dry before you proceed as instructed.

Ingredients

Unbleached all-purpose flour as needed
4 to 5 Japanese eggplant, cut into ¼-inch-thick slices lengthwise
3 tablespoons pure olive oil plu

Europe
France
Italy
Sicily
Stew
Vegan
Provence

Method

Preheat the oven to 325°F. Flour the slices of eggplant, tapping off any excess. Heat 3 tablespoons olive oil in a skillet over medium-high heat and fry the slices until light golden on bot