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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this. Ingredients:
2 tablespoons canola oil |
4 teaspoons minced garlic |
1 large onion |
4 teaspoons ground cumin |
4 teaspoons ground coriander |
1 eggplant |
2 zucchini |
1 pattypan squash |
1 red pepper |
2 large potatoes |
2 (19 ounce) cans chickpeas |
2 (28 ounce) cans diced tomatoes |
Directions:
1. preheat oven to 325°F.
2. cut vegetables into 1 inch pieces.
3. heat oil.
4. cook garlic just until browned (do not overcook!).
5. add onion & spices, stir, cook until tender.
6. add vegetables, potatoes & chickpeas, stir to coat.
7. transfer to deep, covered baking dish, add tomatoes and stir to combine.
8. cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
9. serve alone or on brown rice.
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