• 4 tablespoons olive oil
• 2 medium zucchinis, cut into 3/4-inch cubes
• 1 large eggplant, peeled and cut into 3/4 inch cubes
• 2 large green peppers, chopped into small pieces
• 1 medium carrot, peeled and chopped into small pieces
• 3 medium onions, chopped
• 1 head garlic, peeled and crushed
• Salt and pepper to taste
• 2 cups water
• 2 cups stewed tomatoes
• 1 tablespoon dried basil

Method

Heat oil in a saucepan; add all ingredients, except tomatoes and basil.  Cover and cook over medium heat for 45 minutes; then stir in tomatoes and cook for another 15 minutes.  Stir in basil; then place in a serving bowl and serve with cooked rice or mashed potatoes.

Serves: 8 to 10

Reprinted with permission from ©Interlink Publishing, text © Habeeb Salloum Classic Vegetarian Cooking from the Middle East and North Africa, published by Interlink Publishing.   click for book review

"Parts of Algeria have been colonized by Romans, Vandals, Greeks, Spaniards and, most recently, the French.  All have left their traces in the country's cuisine." 

Algeria is part of the area known as the Maghreb.

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