| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Moroccan |
|
1 |
Servings |
INGREDIENTS
|
sm |
Amount of stock or water; for frying |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Aubergine;, (eggplant) cut into chunks |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground allspice |
| 3 |
cn |
(14 Oz) chopped tomatoes |
| 1 |
lb |
Can chick peas |
| 3 |
oz |
Raisins |
| 1 |
tb |
Chopped fresh coriander |
| 3 |
tb |
Fresh parsley; chopped |
|
|
Salt and black pepper |
INSTRUCTIONS
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 bring to the boil and simmer for
45 minutes.
Adapted from "The Book of One-pot Cooking" by mary Reader.
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 4,
1998, converted by MM_Buster v2.0l.
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