Vegetables of the Day: Tchoutchouka, a Pepper & Tomato Mix

This North-African recipe can be served at room temperature as a salad or hot as a side dish. It is full of flavours: garlic, coriander and cumin. You can use this base recipe to bake a delicious main course by adding chicken or lamb or eggs on top. You can also place the Tchoutchouka on a puff pastry and bake for 40mn in the oven. Be creative!

                                  

For 4 people :  
3 red bell peppers
3 yellow bell peppers
6 medium tomatoes
1 tablespoon finely minced fresh garlic
3 coriander sprigs, finely chopped
½ teaspoon hot or mild chili powder
½ teaspoon ground cumin
Salt & Freshly ground black pepper
Granulated sugar
Extra virgin olive oil

Cook the peppers under the grill in the oven and place into an airtight container to steam (plastic bag or newspaper). When peppers are cool, remove the skins and seeds and cut the peppers into thin strips. Blanch the tomatoes in boiling salted water and then plunge them into ice water. Remove the skins and seeds and cut into thin strips.

Place the tomatoes and garlic in a large cast iron pan. Add the bell peppers the cumin, coriander  and chili and slowly cook, partially covered over low heat, until the tomatoes begin to give off some liquid. Uncover and continue cooking until most of the liquid has evaporated and the mixture is thick. The trick is to cook it at low temperature for a long time (1h). The vegetables must become confit. Season to taste with salt and pepper and just enough sugar to take away any bitterness from the peppers. Drizzle with extra virgin olive oil. Serve cold or hot.