Moroccan Casserole
Small amount of stock or water, for frying
1 large onion, chopped
1 large aubergine, (eggplant) cut into chunks
2 cloves garlic, crushed
1 Tsp ground cumin
1 Tsp turmeric
1 Tsp ground ginger
1 Tsp paprika
1 Tsp ground allspice
3 14 Oz cans chopped tomatoes
1 Lb can chick peas
3 Oz raisins
1 Tbsp chopped fresh coriander
3 Tbsp fresh parsley, chopped
salt and black pepper
Heat the stock or water in a flameproof casserole. Add the onions and
cook, stirring occasionally, for 5 minutes, until soft. Add the aubergine,
cover and cook for a further 5 minutes. Add the garlic, ground cumin,
turmeric, ground ginger, paprika and allspice and cook, stirring, for 1
minute.
Stir in the tomatoes, chick peas, raisins and chopped coriander and
parsley. Season with salt and black pepper bring to the boil and simmer
for 45 minutes.
Adapted from "The Book of One-pot Cooking" by mary Reader.
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