Ingredients:
2-3 Eggplants (this salad can be made with green peppers instead of eggplant)
1-2 cloves garlic, minced
3-4 small tomatoes, chopped
1 medium onion, minced
2 tsp. red pepper
2-3 Tbs. tomato paste
1 tsp fresh parsley, minced
1/2 tsp. pepper
1/2 tsp. powdered ginger
1/2 tsp. tumeric
1/2 tsp. cumin
olive oil

Preparation:
- Put the green peppers on an open flame or under the broiler until the skin is burned black; put the peppers in a plastic bag rubbing briskly between the hands to remove the burned skin (if you are using eggplant instead of peppers, char them in the same …

Ingredients:
1 Tbsp. olive oil for cooking
2 medium onions, chopped finely
4 cloves garlic, chopped finely
6 medium tomatoes, grated coarsely
6 eggs
some salt
some pepper and cayenne pepper to taste
some Tabasco (optional)

Preparation:
In a heavy skillet heat the oil and in this saute the onion and garlic just until they are beginning to turn brown. Add the grated tomatoes, cover and cook over a low flame for 15 minutes. Break the eggs over the surface of the mixture and sprinkle with salt, pepper and cayenne to taste. Cover and cook until the eggs are firm (5 – 7 minutes). Sprinkle with Tabasco if …

Ingredients:
1 pound oil-cured black olives (preferably Moroccan)*
For harissa*
1 teaspoon cuminseed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried chilies*, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt, or to taste
1 medium red bell pepper, roasted (procedure follows) and chopped coarse
1 tablespoon olive oil
*available at Middle Eastern or Mediterranean markets

Preparation:
Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. …