Antony Worrall Thompson
Frittata with Zucchini, Peppers,
Eggplant and Tomato
1 small eggplant, peeled and roughly chopped
4 tablespoons olive oil
½ small onion, roughly chopped
1 green pepper, cored and roughly chopped
1 zucchini, roughly diced
2 cloves garlic, finely chopped
¼ teaspoon harissa*
2 tomatoes, peeled and roughly chopped
Salt and freshly ground pepper to taste
8 eggs
1 tablespoon water
Preheat the oven to 375ºF (190ºC).
Bake the eggplant with 2 tablespoon olive oil, until golden brown and cooked through - turning occasionally for 15-20 minutes.
Heat 1 tablespoon of olive oil in a frying pan. Add the onions, peppers and zucchini and pan fry, uncovered for 10 minutes or until the vegetables are soft.
Add the garlic and continue to pan fry for 1 minute. Add the eggplant, harissa and tomatoes and simmer on a high heat until most of the liquid in the pan has evaporated, about 3-5 minutes. Season with salt and pepper.
Whisk the eggs with salt, pepper and water until foamy. Heat the remaining 1 tablespoon of oil in a large omelette pan until very hot. Add the egg mixture and let it cook for 5 seconds.
As the eggs begin to set, with a fork lift up the outer edges of the omelette and let the liquid run underneath. Continue until it is almost set but still slightly soft inside, a total of 30 seconds. Spread the omelette with the vegetable mix.
Serve immediately.
*Harissa is a spicy North African chili paste used as a condiment. It is often mixed with olives, served with salads, stews of couscous. You can find it sold in small tubes in the condiment section of your grocery store, middle eastern, or Mediterranean market or you can make your own according to the recipe provided.
Harissa
Serves: makes about 1 cup
4 ounces (115g) dried chillies, soaked overnight
8 garlic cloves, chopped
½ tablespoon ground coriander
1 tablespoon ground caraway
2 tablespoons mint, chopped
2 tablespoons cilantro leaves, chopped
1tbsp parsley leaves, chopped
½ tablespoon rock salt
1 tablespoon tomato purée
1 tablespoon sugar
2 tablespoon extra-virgin olive oil
Simmer the chilies for 2 minutes in a little water and soak for 1 hour. Drain.
Blend with all the remaining ingredients in a food processor until smooth. Pass through a sieve to remove any lurking chili seeds.
Put in a sterilised glass jar, dribble extra olive oil over the surface to create an airtight seal. Refrigerate.
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