Moroccan Eggplant Stew

Name: Moroccan Eggplant Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 large onion; 1 tbsp vegetable broth; 5 medium garlic cloves; 1 medium red bell pepper; 1 medium eggplant; 0.5 tsp red pepper flakes; 2 tsp turmeric; 0.5 tsp garam masala; 1 can garbanzo beans (15 ounce); 1 can red lentils (15 ounce); 0.5 cup tomato sauce; 1.25 cup vegetable broth; 1 tbsp fresh cilantro

A stew of aubergine, chickpeas and red bell pepper, seasoned with turmeric and garam masala and simmered on the stove.

35 min · Serves 10 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Chop pepper and eggplant into 1-inch chunks. Saute the onion in 1 T vegetable broth for 5 minutes.
5 min
2
Add garlic, bell pepper, eggplant, and turmeric and garam masala. Stir constantly to mix ingredients for one minute before adding the rest of the broth and the tomato sauce. It is important to let the seasonings heat up before adding the liquids.
3
Stir and cover to simmer for 15 minutes or until vegetables are tender, stirring occasionally.
15 min
4
Mix in chili flakes, beans, and lentils then simmer for another 5 minutes. Season to taste with salt and pepper, adding cilantro as a finishing touch immediately prior to serving.
5 min