Monday, October 6, 2014

Moroccan Eggplant Stew

1 tablespoon olive oil
1 large eggplant, cut into 1-inch pieces
1 large brown or yellow onion, thinly sliced
2 medium carrots cut into 1/2 inch coins
1 can of diced tomatoes in juices
2 cloves of garlic, minced or finely chopped
1 teaspoon ginger
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon tumric
1/4 teaspoon siracha
Salt & pepper

Heat olive oil in large saucepan over medium-high heat. Add onions and garlic, sautee until transluscent, about 5 minutes.

Reduce heat to medium. Stir in carrots, eggplant, and spices. Cook for another 5 minutes, stirring occasionally to keep vegetables from sticking to pan. Add tomatoes and 1 can of water. Stir and cover. Simmer on low for 30 - 40 minutes, stirring every 5-10 minutes. Serve once eggplant is tender.

Optional: top with avocado slices, fresh chopped cilantro, or parsley.

Adapted From

makes 2 large servings
250 calories  |  8g fat  |  43g carbs  |  7g protein