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INGREDIENTS:
2 teaspoons vegetable oil
2 cups chopped onion
2 large cloves garlic, crushed
1 cup carrots, sliced crosswise 1/8 inch thick
1 large green bell pepper, cut into 1/4 inch strips
1 teaspoon ground cumin
1/2 teaspoon each: ground allspice, ground ginger, and turmeric
1/4 teaspoon each: cinnamon, salt and cayenne pepper
1 cup water
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
1 1-pound can chopped tomatoes
1/2 cup raisins
1 1-pound can chick peas, rinsed and drained (or 2 cups of cooked chick peas)
PREPARATION:
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring
occasionally, 3 minutes. Add carrots, bell pepper, spices and 1/2 cup of the water. Cook, stirring
occasionally, 5 minutes.
Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until
vegetables are tender. Stir several times during cooking. Serve over couscous, rice or any cooked
grain.
SERVES 4.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
2 teaspoons vegetable oil
2 cups chopped onion
2 large cloves garlic, crushed
1 cup carrots, sliced crosswise 1/8 inch thick
1 large green bell pepper, cut into 1/4 inch strips
1 teaspoon ground cumin
1/2 teaspoon each: ground allspice, ground ginger, and turmeric
1/4 teaspoon each: cinnamon, salt and cayenne pepper
1 cup water
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) 1 1-pound can chopped tomatoes
1/2 cup raisins
1 1-pound can chick peas, rinsed and drained (or 2 cups of cooked chick peas)
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, bell pepper, spices and 1/2 cup of the water. Cook, stirring occasionally, 5 minutes.
Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous, rice or any cooked grain.
SERVES 4.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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