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 manner, but simply scrape off the burned skin with a fork)

- Sauté the onions and garlic in the olive oil over medium to high heat; when the onions have become soft add the peppers, tomatoes, red pepper and other spices; when the tomatoes are soft add the tomato paste; lower heat, cover and simmer for 15-20 minutes

- Allow to cool before serving, sprinkle with minced parsley

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Moroccan Eggplant Salad is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

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 desired. Serve hot.

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Moroccan Spiced Eggs and Tomatoes is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees

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. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.

In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.

Serve olives at room temperature.

To roast peppers:
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

Makes about 3 cups.

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Moroccan Olives with harissa is a post from: Moroccan Recipes | Cuisine | Tagines | Couscous | Entrees