;)
Too bad we don't have smell-o-vision, because it is definitely fragrant and steaming hot. You can see the steam in that picture.
Vegetarian Moroccan Eggplant
~~Spice Blend~~
3/4 tablespoon ground coriander, toasted
3/4 tablespoon ground cumin, toasted
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon minced onion
1/2 teaspoon fresh oregano leaves (about)
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon garam masala
Toast the coriander and cumin seeds by placing them in a hot skillet for a minute or so, just until they are fragrant. Dump it all in your spice grinder (mine is coffee grinder that has never been used for coffee) and process until it has become a nice powder.
~~Vegetable Blend~~
1 large eggplant, chunked
1/4 medium bell pepper, chopped
1/4 medium red onion, chopped
1/2 cup chopped green onion
5 oz button mushrooms, chopped (about 1/2 a ten oz container)
6-8 small Brussel Sprouts, cleaned and quartered
Place the chopped veggies in a large flat bowl.
~~Other Additions~~
1 large, ripe papaya, chopped
1 regular can crushed tomatoes
1 teaspoon Extra Virgin Olive Oil
Squeeze the chopped papaya over the veggies, adding both the juice and the fiber to the dish.
Take half the spice blend and sprinkle over the veggie and papaya blend, tossing lightly.
Add 1 teaspoon olive oil to a heated wok or large skillet and wait a minute until the oil is hot. Add the rest of the spice blend, stir briefly, and dump the veggie and papaya mixture in the pan. Stir fry about three minutes or just until the eggplant has some nice light browning.
Add the can of crushed red tomatoes, stir well, and cover, and cook about five minutes, stirring occasionally. I stirred about twice. At this point you'd like the eggplant to be soft but not mushy and the Brussels Sprouts similar to those steamed until still just slightly crisp. Depending on how much moisture was in your sprouts and eggplant, it may take an extra minute or two to get the consistency you'd like.
Serve with hot flat bread. I cheated by lightly browning multi-grain tortillas in a hot skillet because I was lazy. They actually taste a lot like my multi-grain flat bread, but I don't add salt when I make the flat bread from scratch.
We found this a surprisingly filling dish, and even my meat eater, Restil, enjoyed. If you don't like your food spicy, try leaving out the chili powder.
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