viciousbabushka.com

Ingredients

1 small eggplant, cut into cubes
1 onion, diced
2 cloves garlic, minced
1 zucchini, cut into cubes
1 small yellow squash, cut into cubes
8 oz. small brown mushrooms, scrubbed & quartered
1 large potato, diced
2 carrots, diced
1 can crushed tomatoes
1 c. canned chickpeas (optional)
1/2 c. water
1/2 tsp. kosher salt
1 tsp. salt
1/2 tsp. black pepper
2 tsp. ground cumin
1 tsp. cinnamon
1 tsp. ground coriander
1 tsp. turmeric
1 Tbsp. chopped cilantro
1 Tbsp. chopped parsley
Couscous or Basmati rice

Put the diced eggplant, squash and zucchini in a colander and sprinkle with the kosher salt. Let sit for 30 minutes, then squeeze out and dry with paper towels. Set the broiler to high. Put the eggplant, squash and zucchini in a broiler pan and drizzle with olive oil. Place under broiler for 20 minutes until golden brown, shake to broil evenly.

In a 4-qt. saucepan or dutch oven, brown the onion and garlic. Add the mushrooms and saute until tender. Add the salt, pepper, cumin, coriander, cinnamon and turmeric and saute, stirring constantly to mix the spices. Add the potatoes and carrots, crushed tomatoes, chickpeas (if you want) and water, bring to a boil, then cover and turn to a simmer. Cook for 30-40 minutes. If the sauce gets too thick, add more water.

Add the broiled eggplant, squash and zucchini and cook for another 15-20 minutes.

Serve over couscous or basmati rice. Before serving, sprinkle with cilantro and parsley.