Tout est dans le titre a part que c'est urgent car j'ai déjà acheté les poivrons et j'aimerais absolument faire cette recette aujourd'hui

Merci pour votre aide

J'ai trouve la recette en anglais:

The eggplant c'est l'aubergine et the squash je crois bien q c'est le potiron.

Grilled Chakchouka


Serves 6 to 8


Chakchouka is to North Africa what ratatouille is to France—a rich melange of summer vegetables. In both dishes, the vegetables are the same, but cumin and harissa in the North African version replace the basil and oregano. Harissa is a spicy hot pepper paste that can be found wherever African foods are sold. In North Africa, chakchouka is often served with a topping of poached or fried eggs. This vegetable stew also makes a delicious topping for couscous. My favorite way to serve chakchouka is with pita pockets or another Arab flatbread and feta cheese. This dish tastes even better the day after it is made, and it will keep in the refrigerator for up to 5 days.

• 1 large onion, quartered
  
• 8 garlic cloves
  
• 1/3 cup extra virgin olive oil
  
• 2 teaspoons ground cumin
  
• 1 large eggplant (about 1-1/2 pounds), peeled and sliced 3/8 inch thick
  
• 6 medium-size tomatoes, halved
  
• 1 green bell pepper, halved
  
• 1 red bell pepper, halved
  
• 1 medium-size yellow summer squash, sliced 3/8 inch thick
  
• 1 tablespoon harissa, or to taste
  
• Salt and freshly ground black pepper
  

1. Prepare a medium-hot fire in the grill.
2. Skewer the onion and garlic. Combine the olive oil and cumin and brush on the onion, garlic, eggplant, tomatoes, peppers, and summer squash.
3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the onion, garlic, and eggplant; about 10 minutes for the peppers and tomatoes; and 5 to 8 minutes for the summer squash. Remove the vegetables from the grill as they are done.
4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the harissa and salt and pepper to taste. Simmer for 30 minutes on the grill or on the stove. Taste and adjust the seasonings as desired. Serve hot or at room temperature.

J'ai trouve une recette qui me semble etre meilleure ou en tous les plus proche du plat tel q je l'ai deguste:

BismiLah

Ingredients:

* 3 tablespoons [color:0c07=#489e76! important][color:0c07=#489e76! important]olive [color:0c07=#489e76! important]oil

* 1 onion, sliced thin

* 2-3 garlic cloves, minced

* 3 tomatoes, peeled, seeded, and diced

* 2-3 green & red peppers, diced

* 1 cup of water

* Paprika

* Salt & pepper, to taste

* 4 eggs (optional)


Method:

* Heat the oil over a medium flame in a deep [color:0c07=#489e76! important][color:0c07=#489e76! important]skillet. Stir in the paprika and let cook slighly to color the oil, about 10-15 seconds.

* Add the onions and garlic and sauté until onions are translucent and wilted but not browned, about 5 minutes.

* Add tomatoes and bring to a rapid simmer. Add peppers, water and salt and pepper. Reduce heat to low, and simmer, covered, for about 10 minutes. Add more water as needed.

* If you want to add eggs, form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slip each egg from the bowl into an indentation.

* Cover and simmer another 10 minutes or so until eggs are cooked through.

* Serve with kessra