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Moroccan Eggplant
The China Study Cookbook
Sally brought this wonderful dish to our Spring Potluck.
30 ml 2 tablespoons vegetable broth
1 medium onion, chopped
4 cloves garlic, pressed
5 ml1 teaspoon ground cumin
5 ml1 teaspoon turmeric
2 ml1/2 teaspoon curry powder
2 ml1/2 teaspoon garam masala
pinch of cayenne pepper
30 ml2 tablespoons white wine
30 ml2 tablespoons tomato paste
1 eggplant, diced (about 4 cups)
120 ml1/2 c. green bell pepper, seeded and diced
120 ml1/2 c. red bell pepper, seeded and diced
120 ml1/2 c, yellow bell pepper, seeded and diced
1 large carrot, grated
120 ml1/2 cup diced tomato
1&1/2 or 2 cups vegetable brotb, divided
180 ml3/4 cup raisins
240 ml1 cup diced cilantro
Sea salt to taste
710 ml3 cups brown rice, cooked
In a large saucepan, saute onion, garlic, cumin, turmeric, curry powder, garam masala, and cayenne pepper in 2 tablespoons vegetable broth over medium-high heat until onion is
translucent, stirring frequently. Add tomato paste and wine. Stir until browned.
Add eggplant, peppers, and carrot. Stir for 1 minute, then add tomatoes and vegetable broth. Cover and cook over medium heat for 20 minutes, stirring occasionally, until
peppers and eggplant are soft. Remove from heat.
Add raisins and cilantro. Season with salt.
Serve over brown rice.