Certainly! Here’s a recipe for Moroccan-spiced eggplant and tomato stew, a flavorful and hearty dish:
Ingredients:
- Two large eggplants, diced
- Two tablespoons of olive oil
- One large onion, finely chopped
- Three cloves garlic, minced
- One can (14 oz) diced tomatoes, undrained
- One can (14 oz) chickpeas, drained and rinsed
- One teaspoon of ground cumin
- One teaspoon of ground coriander
- One teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 cup vegetable broth
- 1/4 cup chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced eggplant to the pot and cook, stirring occasionally, for about 5-7 minutes or until the eggplant begins to soften.
- Stir in the ground cumin, ground coriander, ground paprika, ground cinnamon, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables with the spices.
- Pour in the diced tomatoes with their juice and add the drained chickpeas. Stir to combine.
- Pour in the vegetable broth, bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
- Adjust the seasoning to taste, adding more salt, pepper, or cayenne if needed.
- Serve the stew hot, garnished with chopped cilantro or parsley. Squeeze a lemon wedge over each serving before eating for a burst of freshness.
This Moroccan-spiced eggplant and tomato stew pairs well with couscous, rice, or crusty bread. Enjoy the rich and aromatic flavors of this delicious stew!
