Roasted Pepper and Tomato Salad

Sometimes called choukchouka, sometimes mishwyia, this classic salad is traditionally served as a starter course but would make a fine accompaniment or sauce with cooked fish or meat. It is a staple in the North African pantry. Simy Danan’s Moroccan version is fairly piquant, with spices and lemon. Leone Jaffin’s Algerian version is much milder, with no lemon. She serves this salad at Rosh Hashanah and also suggests using it as a filling for an Algerian version of a coca,</