Subject: Moroccan Casserole
From: [email-masked]
Date: 5 Jun 2000 05:31:58 -0600
Newsgroups: rec.food.recipes

*  Exported from  MasterCook  *

                        Title: Moroccan Casserole

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         amount of stock or water;
                        for frying
   1      large         onion; chopped
   1      large         aubergine; -- (eggplant) cut
                        into chunks
   2      cloves        garlic; crushed
   1      teaspoon      ground cumin
   1      teaspoon      turmeric
   1      teaspoon      ground ginger
   1      teaspoon      paprika
   1      teaspoon      ground allspice
   3      cans          chopped tomatoes -- (14 oz)
   1      pound         can chick peas
   3      ounces        raisins
   1      tablespoon    chopped fresh coriander
   3      tablespoons   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.
by "andy&shell" <[email-masked]> 

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