Moroccan-style

One of my favorite movies is Sabrina.  I especially like the version with Harrison Ford (sigh).  In the movie Sabrina convinces Linus to have dinner at a Moroccan restaurant describing the ambiance and food with the words "on the floor" and "lots of cinnamon".  I've wanted to try Moroccan food since the first time I watched that movie.  That's why I got so excited when I found this recipe for a Moroccan-style stew.  Our family loves soups and stews of any kind and this looked absolutely beautiful pictured in my "Complete Vegetarian" cookbook.  I, of course, altered the recipe.  I couldn't begin to guess where to find passata, which turned out to be tomato puree.  I altered the eggplant to chick-pea ratio too, decreasing the chick-peas and increasing the eggplant.   The result was a fragrant, visual and gustatory delight.  It pleased all 4 members of the family, including my pickiest - my younger son Levi.  Levi expressed his greatest delight at what he termed, "cotton balls", which was, in reality, the Israeli couscous I paired with the stew.  I highly recommend it!  This type of couscous is larger and has great texture!

So enjoy your dinner on the floor or at the table tonight with this cinnamon laden delight!

Eggplant & Chick-pea Tagine
Ingredients:
2 medium eggplants, cut into cubes
2 zucchini, thickly sliced
2 Tbsp. olive oil
1 large onion, sliced
2 garlic cloves, minced
2 cup brown cap mushrooms, halved
1 Tbsp ground coriander
2 tsp. cumin seeds
1 Tbsp ground cinnamon
2 tsp. ground turmeric
1 cup vegetable broth
5 medium Yukon gold potatoes, cubed
1 6-oz can of tomato paste
1 Tbsp chili sauce (whatever your favorite is)
2 cups chick-peas
salt and ground black pepper
chopped fresh coriander (also known as cilantro) for garnish

Method:

• Sprinkle salt over the eggplant and zucchini once it is cubed/sliced and leave for 30 minutes. Rinse and pat dry with a dish towel.

• Place eggplant and zucchini on a baking sheet and spray with olive oil.  Bake at 425 degrees for 20 minutes, until tender and golden.
• Heat 2 Tbsp. olive oil in a large sauce pan.  Saute onion for 5 minutes, until tender. Add garlic and cook for 1 minute more.  Add the mushrooms and cook another 3 minutes, until tender.  Add the spices and cook for 1 minute more.
• Add 1/2 cup of vegetable broth, this will help "de-glaze" the pan if any of the spices or vegetables have stuck to the bottom.
• Add the potatoes and cook for 3 minutes, stirring.
• Add the tomato paste and stir well.
• Add the remaining 1/2 cup of vegetable broth and stir in.
• Cover the pan and cook for 10 minutes.
• Add in the eggplant, zucchini, chili sauce and chick-peas. 
• Cook for 15-20 minutes more.  Add water or more broth if the stew/tagine becomes too dry.
• Sprinkle with chopped fresh coriander/cilantro and serve!

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