Eggplant Casserole
Ingredients:
- Vegetable stock for frying
- 1 onion, chopped
- 1 eggplant, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 3/4 teaspoon ground ginger
- 1 teaspoon paprika
- 3/4 teaspoon allspice
- 3 cans chopped tomatoes (14 ounces each)
- 1 can chickpeas (16 ounces)
- 1/2 cup raisins
- 3/4 tablespoon fresh coriander, chopped
- 2 1/2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Directions:
Heat the vegetable stock in saucepan or skillet. Add the onions and cook for 5 minutes, stirring
several times. Add the eggplant, cover, and cook an additional 5 minutes. Blend in the garlic,
cumin, turmeric, ginger, paprika, and allspice, cooking for 1 minute. Now add in the tomatoes,
chickpeas, raisins, coriander, and parsley. Season with salt and pepper and bring to a boil.
Reduce heat and simmer for 45 minutes.
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