Moroccan Casserole

Name: Moroccan Casserole
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 large eggplant, cut into chunks; 2 garlic cloves, crushed; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon ground allspice; 3 (14 ounce) cans crushed tomatoes; 1 (16 ounce) can chickpeas, drained; 12 cup raisins; 1 tablespoon fresh cilantro, chopped; 3 tablespoons fresh parsley, chopped; salt and pepper

15 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 large eggplant, cut into chunks
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon ground allspice
3 (14 ounce) cans crushed tomatoes
1 (16 ounce) can chickpeas, drained
12 cup raisins
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh parsley, chopped
salt and pepper

Directions

1

Heat oil in a flameproof casserole dish.
2

Add onion and cook, stirring occasionally, 5 minutes, or until soft.
3

Add eggplant, cover and cook 5 minutes.
4

Add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.
5

Stir in tomatoes, chickpeas, raisins, cilantro and parsley.
6

Season with salt and pepper.
7

Bring to a boil, reduce heat, and simmer 45 minutes or until vegetables are tender.
8

Serve hot.