Spicy Eggplant Potato Stew Food

MOROCCAN-SPICED EGGPLANT AND TOMATO STEW

Steps:

• Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
• Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.
• In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.
• Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
• Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.
• Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
• Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.
• Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.
• Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.
• Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.

EGGPLANT AND POTATO STEW WITH CUMIN

Steps:

• Preheat oven to 375 degrees F.
• Cut several slits in the eggplant, stuff with sliced garlic.
• Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
• When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
• Cut potatoes, with skins, into 1/2 inch chunks.
• Roast cumin seeds in dry skillet until you can smell them, about 10 seconds. Grind half into a powder and set aside whole for garnish.
• In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
• Cook, stirring frequently, until onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently combine with the onions.
• Season with salt.
• Cook over medium heat until the whole stew is thoroughly warmed and cooked.
• Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.

EGGPLANT AND SPICY SAUSAGE STEW

Steps:

• Sauté onions, carrots, celery, eggplant, bell pepper, sliced sausage, and garlic in olive oil until lightly browned.
• Add broth, beans, tomatoes, greens, and seasonings; simmer for 30 to 45 minutes, until vegetables are tender.