VP & Vegan-Tagine of Eggplant and Olives

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Tagine of Eggplant and Olives

 

Recipe By :Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories : Big Chilis & Hot Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

2 cups chopped onions

3 garlic cloves -- minced

1 1/2 teaspoons paprika

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin seeds

6 plum tomatoes -- chopped

1/2 cup water

1 small pinch saffron

1 eggplant -- cut into 1/2 " cubes

1/4 cup raisins

1 cup Greek Victoria, Royal, or other green

olives -- pitted

Salt and fresh-ground black pepper -- to taste

1 cup cooked chickpeas -- (garbanzo beans)

1/2 lemon -- sliced into 4 wedges

 

In a heavy saucepan, heat the olive oil and the onions over medium heat. Sauté

the onions for 5 minutes, stirring frequently. Add

the garlic, paprika, ginger, and cumin, and sauté for 2 minutes more. Add the

tomatoes, water, saffron, eggplant, raisins, olives,

and salt and pepper. Turn the heat to low, and simmer the tagine for 30

minutes.

 

Add the chickpeas to the vegetables. Taste, and adjust the seasonings. Serve

the tagine in soup crocks over mounds of quinoa or

couscous, with a lemon slice atop each serving.

 

Cuisine:

" Moroccan "

Source:

" Vegetarian Planet "

S(Formatted by):

" KETS on 3/28/01 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 313 Calories; 16g Fat (41.9% calories

from fat); 8g Protein; 41g Carbohydrate; 9g Dietary

Fiber; 0mg Cholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat;

3 1/2 Vegetable; 1/2 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 678 0 0 0