The pretty weather makes me want to grow vegetables. My natural instincts leave the little plants to wither and die in the summer sun. So, I make this dish and feel a little better. It is great as a main dish or with some grilled chicken on the side. Like so many others, this recipe is an adaptation of someone else’s. You can find the original in The Frugal Gourmet on Our Immigrant Ancestors, listed in the Recommended Cookbooks section at the left. Check it out if you haven’t already. There’s good stuff there…really.
Moroccan 7 Vegetable Tangine
(AKA: Veggie Stew)
Total Time: 1 hour
Serves 8 to 10
3 tablespoons olive oil
1 cup onion, diced (I usually use red onion for the color, it’s purdy)
3 garlic cloves, finely chopped
1 medium eggplant, unpeeled, and cut into 1-inch pieces
3 cups chicken stock or veggie stock
1 cinnamon stick about 3-inches long or 1 teaspoon ground cinnamon
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper (or to taste)
1 medium carrots, cut 1/2-inch dice
1 medium parsnips, cut 1/2-inch dice
1 medium zucchinis, cut 1/2-inch dice
1 medium yellow squash, cut 1/2-inch dice
1 red bell pepper, cut 1/2-inch dice
Place the cubed eggplant in a colander, salt generously and let it drain for 20 minutes. While eggplant is draining, dice other vegetables. Rinse the eggplant well and let drain a few more minutes.
Heat a 6- to 8-quart casserole and add the oil. Add the onion, garlic and eggplant. Sauté over low heat until the onion is just tender, about 5 to 10 minutes.
Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. (A friend, who really likes this recipe, doesn’t like curry powder. So for M, leave out the curry powder.) Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the carrot, parsnip, zucchini, squash, and red pepper. Simmer, uncovered, for at least 15 minutes to let the carrot and parsnip soften.
Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous. Don’t eat the cinnamon stick!
