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KEFTAJI (VEGETABLE SAUTI WITH VINEGAR SAUCE)
Makes 4 servings
Tunisia

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

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.

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