Moroccan Eggplant Stew
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 tsp olive oil
  • 1 brown onion, finely diced
  • 4 cloves garlic, peeled and crushed
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp ground chilli
  • 1 400g / 14oz can diced tomatoes
  • 1 cup vegetable stock
  • 2 large eggplants (roughly 1-1/2 lb), cut into ⅝ inch cubes
  • 1 medium carrot, peeled, cut in half and finely sliced
  • 3 tbsp tomato paste
  • 2 400g / 14oz can chickpeas
Instructions
  1. Heat olive oil in a cast iron pan and saute onion and garlic for 5 minutes.
  2. Add the spices and stir to coat.
  3. Add the diced tomatoes, stock, eggplant, carrot and tomato puree. Simmer for 15 minutes.
  4. Add the chickpeas, salt and pepper. Simmer for another 5 minutes.
  5. If the stew is still quite liquid, leave it on the stove uncovered for a few more minutes.
  6. Serve the stew on brown rice or couscous.
Recipe by The Vegan Year at http://theveganyear.com/moroccan-eggplant-stew/