Moroccan Ratatouille With Dates

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This somewhat saccharine crockery tin beryllium served with couscous oregon arsenic an accompaniment to grilled meats oregon fish. It is seasoned with ras el hanout, a classical spice substance utilized successful Moroccan cooking.

Adapted from "Flavors of Morocco: Delicious Recipes From North Africa," by Ghillie Basan (Ryland, Peters & Small, 2008).

Ingredients

measuring cup

Servings: 6-8

1/4 cupful rootlike oil
1 mean yellowish bulb (8 ounces), halved and sliced
2 mean cloves garlic, chopped
1 mean reddish doorbell pepper, stemmed, chopped successful fractional lengthwise (seeds and ribs removed), past chopped crosswise into bladed slices
1 mean eggplant, trimmed (peeled oregon unpeeled) and chopped successful fractional lengthwise, past chopped crosswise into 1/2-inch slices
2 mean zucchini, trimmed (unpeeled) and chopped crosswise into bladed slices
8 ounces pitted dates, halved lengthwise
One (28-ounce) tin chopped tomatoes, with their juices
2 teaspoons homemade oregon store-bought ras el hanout (see related look successful Recipe Finder)
1 to 2 teaspoons granulated sweetener (optional)
Fine salt
Freshly crushed achromatic pepper
6 stems to 7 stems flat-leaf parsley, coarsely chopped, for garnish

Nutritional Facts

Per serving (based connected 8)

Calories
195
Fat
7 g
Saturated Fat
1 g
Carbohydrates
34 g
Sodium
233 mg
Protein
3 g
Fiber
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Flavors of Morocco: Delicious Recipes From North Africa," by Ghillie Basan (Ryland, Peters & Small, 2008).

Tested by Mary Pat Flaherty.

Published March 12, 2026