Keftaji (vegetable Sauti with Vinegar Sauce)
Ingredients
- 3 medium zucchini (about 1 pound total, 450g), ends trimmed
- 2 medium green peppers, cored, quartered, seeds and ribs removed
- 3 tablespoons olive oil
- 5 small all-purpose potatoes (about 1 pound, 450g), scrubbed
- 1/2 cup water (120ml)
- 3 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
Makes 4 servings. Tunisia. Process the zucchini with the thick (6mm) slicing disc of a food processor. Reserve. Stack the pepper pieces upright in the feed tube and process with the all-purpose (4mm) slicing disc. Heat the olive oil in a skillet and cook the zucchini, stirring, until tender, about 4 minutes. Reserve. Saut the green pepper strips in the same skillet, stirring, about 4 minutes. Reserve. Process half the potatoes with the thick (6mm) slicing disc. Cook them in the skillet for about 10 minutes. Reserve. Repeat with the remaining potatoes, adding oil if necessary to prevent them from sticking to the skillet. Combine all the sauted vegetables and keep warm in a low-temperature oven. To make the sauce, mix the water, tomato paste, salt, pepper and coriander in the skillet and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove from the heat and stir in the vinegar. Put the vegetables on a serving platter and pour the sauce over them. Sprinkle with parsley. Top with a fried egg.
