Saturday, 13 October 2012

Aubergine Pepper and Tomato “Moroccan” Braise

Viv was an instinctive cook, with creative flair, who rarely followed a recipe to the letter, never mind wrote one down.  So it’s not surprising that when I looked more closely at this I could see that you might have some difficulties recreating it.  As indeed she probably would’ve too; it was only at my insistence that she recorded her successes in this book, and then, as I remember her telling me, just as aides memoires.  I don’t think she ever made the same thing twice, except when she intended to.

I toyed with trying to convert it into a proper recipe, with quantities, temperatures, times, and so forth; but then I thought ‘don’t destroy its spirit.’  So here’s the original: make of it what you will.


I’d like to think the dried ginger and the sultanas made their way in there at some stage.


  1. Thanks for clarifying the "sultanas" and the word "dried". Now I think I might be able to make this and it does sound delish. I love Moroccan veggie stews. Yum.

  2. I also like "taste, season & adjust."

  3. Before I try this I'd like to know what you think of it, Tim!

  4. Well, I've never made it myself, but it must have been pretty good as I wanted her to write it down. I'm guessing not a million miles from ratatouille (sp?) and that you could use any N. African/Middle Eastern spices of your choice. Maybe I'll try it at my next dinner party, i.e. sometime this decade.