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This is an intriguing twist on a classic, Indian spices combined with Mediterrran flavors. A mini food processor works really well for chopping the garlic, chile, and ginger root. Serve on rice or orzo or accompanied by a crusty loaf of bread. Adapted from Moosewood Restaraunt New Classics cookbook. Enjoy!
Preparation Time : 20
Cook Time : 45
Total Time : 65
2cups diced onions
2tablespoons olive oil
3cloves garlic , minced
1 fresh chili pepper, minced,seeded for a milder hot
1tablespoon grated fresh gingerroot
1teaspoon ground cumin
1teaspoon ground coriander
1⁄2 teaspoon turmeric
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
1pinch of crumbled saffron (optional)
1cup orange juice
5cups cubed eggplants, 1 inch cubes
4cups cubed zucchini or 4 cups yellow squash or 4 cups pattypan squash
1 1⁄2 cups diced bell peppers
3cups diced fresh tomatoes or 1 (28 ounce) can tomatoes, undrained
1⁄4 cup chopped fresh basil
In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil.
Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature.
If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.
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