Tunisian Passover Ratatouille

During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, this casserole recipe meets the requirements.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 10 mins

Tunisian Passover Ratatouille

Reviews (0)

3.0 by 1 people

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Directions

  1. Preheat oven to 425 degrees F. Peel eggplant; cut into 1-1/2-inch cubes. Toss with 2 tablespoons of the olive oil and transfer to a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.
  2. In a large skillet heat remaining oil. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and fresh marjoram (if using) during the last 3 minutes of cooking. Sprinkle with marjoram leaves before serving. Makes 6 side-dish servings.
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Nutrition Facts (Tunisian Passover Ratatouille)

  • Per serving:
  • 115 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 97 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 2 g pro.
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