moroccan casserole
categories:  Vegetarian   

Prepared: 2004-03-18

Ingredients:

• small amount of stock or water, for frying
• 1 large onion, chopped
• 1 large aubergine, (eggplant) cut into chunks
• 2 cloves garlic, crushed
• 1 Tsp ground cumin
• 1 Tsp turmeric
• 1 Tsp ground ginger
• 1 Tsp paprika
• 1 Tsp ground allspice
• 3 14 oz cans chopped tomatoes
• 1 Lb can chick peas
• 3 oz raisins
• 1 Tbsp chopped fresh coriander
• 3 Tbsp fresh parsley, chopped
• salt and black pepper

Preparation:

• Heat the stock or water in a flameproof casserole.
• Add the onions and cook, stirring occasionally, for 5 minutes, until soft.
• Add the aubergine, cover and cook for a further 5 minutes.
• Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute.
• Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley.
• Season with salt and black pepper and bring to the boil and simmer for 45 minutes.

we served the dish with couscous