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Moroccan
Vegetables
From: Jennifer
Enjoy this one too. It's become one of those make a big batch of
it early in the week and snack on it all week or freeze part of
it for later (it usually doesn't make it that long) for my roommate
and me.
- 2 T. margarine
- 2 C. coarsely chopped cabbage
- 2 C. chopped onions
- 1.5 C. cubed eggplant (1-inch pieces)
- 1 t. turmeric
- .5 t. cinnamon
- .5 t. ground ginger
- 1/8 t. all spice
- 1/8 saffron threads
- 2 C. vegetable broth or water
- 1.5 C. carrot chunks (1-inch pieces)
- 1.5 C. cubed rutabaga (1-inch pieces)
- 1 C. chopped tomatoes
- 2 C. chickpeas, drained and rinsed
- .5 C. golden or dark raisins
1. In a 6-qt. Saucepan, melt butter or margarine over medium-high
heat.
Add the cabbage and onions; cook stirring until the vegetables are
softened, about 4 minutes.
Add the eggplant; cook stirring until softened, about 3 minutes.
2. Stir in the turmeric, cinnamon, ginger and all spice, and saffron
until absorbed.
Add the broth and bring to a boil.
Add the carrots, rutabaga, tomatoes and bay leaf; cook, covered
stirring occasionally, for 40 minutes or until vegetables are tender.
3. Add the chickpeas and raisins; cook covered, 20 minutes longer
or until stew is slightly thickened. Discard bay leaf.
Note: This dish is best served with couscous or white basmati
rice.
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