100 Plan - Tunisian Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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variation of morroccan and lebanese mussaka Ingredients:
1/2 medium eggplant, cut into 1/2- to 1-inch cubes |
1/2 large onion, halved and sliced |
2 cloves garlic, minced |
1 teaspoons ground cumin |
1 teaspoons smoked paprika |
1/4 teaspoon turmeric |
1 pinch allspice |
1/2 tsp cinnamon |
1 teaspoons harissa or chili sauce (to taste) |
1 medium zucchini, quartered lengthwise and sliced into 1/4-inch pieces |
15 ounce diced tomatoes |
3 tbsp chickpeas |
3 tsp raisins |
1/4 cup vegetable broth |
1 tomatoe, halved (or 1 large tomato, coarsely chopped) |
Directions:
1. You can skip this step and sauté the eggplant along with the onion. Allow additional cooking time as needed to fully cook eggplant.
2. Sauté the onion in a large non-stick pot until it begins to brown, adding a little water if necessary to prevent sticking. Add the garlic, and cook for another minute. Add all spices, including cinnamon stick, and stir for another minute. Add the zucchini, canned tomatoes, chickpeas, raisins, and vegetable broth and bring to a boil. Reduce heat and add the eggplant and cherry tomatoes. Cover and cook on low for 20mins or until veg done.
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