Sprinkle with salt the eggplant cut into pieces and let stand 1 hour.
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| Ingredients to make marroqui vegetables: |
| 1 pinch of condiments 350 grams of semolina for cuscous 100 grams of onion 1 clove of garlic 1 red pepper unit 1 green pepper unit 200 grams of zucchini 100 grams of eggplant 400 grams of crushed tomato 4 units of fresh tomatoes 1 tablespoon of fresh basil 1 tablespoon of fresh oregano 1 teaspoon of sugar 1 slide of butter 1 jet of olive oil 1 pinch of salt 1 pinch of pepper pepper |
Ingredients to make marroqui vegetables:
2. Subsequently we wash it under the jet of the tap and dry it with cooking paper.
3. We heat the oil in a casserole, add the onion cut into strips and garlic, cover and poach over low heat 10 minutes.
4. Add the eggplant, the peppers cut into strips and the zucchini in square.
5. We cover the casserole and continue cooking 5 minutes.
6. We frequently stir so that it does not stick, we pour the crushed tomato and cook another 15 minutes to evaporate the tomato juice.
7. We place the fresh tomatoes in a salad bowl and cover with boiling water.
8. We leave 20 seconds and pass them through cold water.
9. We peel, chop and remove the seeds of the tomatoes.
10. Add to the casserole of the vegetable the tomatoes, the chopped herbs, the sugar and salt and pepper.
11. Let cook 5 minutes and then drain in a strainer that is a little dry.
12. Cook the steamed cuscous and, once it is soft, we grease it with the butter ball so that it is loose and salt and pepper.
13. We place at the source of serving and in the middle we have the vegetables.
