• Cooking Time:
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  • 2c diced onions
  • 2T veg oil
  • 2 large garlic cloves, minced
  • 1 fresh chile, minced
  • 1T grated fresh ginger root
  • 1t cumin
  • 1t coriander
  • 1/2 t tumeric
  • 1/2t cinnamon
  • 1/2t cardamom
  • 1t salt
  • 1c orange juice
  • 5c cubed eggplant (1" cubes)
  • 4c cubed zucchini or yellow squash
  • 1 1/2c bell peppers, diced
  • 3c diced fresh/canned tomatoes (28 oz can undrained)
  • 1/4c chopped fresh basil


  • In stew pot, saute onions in oil on medium heat until transluscent, about 10 minutes.
  • Stir in garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saute for a minute, stirring constantly.
  • Add OJ and eggplant, toss to coat with spices, cover, and simmer 10-15 min, until eggplant barely tender.
  • Add squash, bell peppers, tomatoes, and basil. Cover and continue to simmer about 15 minutes, until all vegetables are tender.
  • Add a little more OJ or water to prevent sticking.

Categories: African  Casserole  Stove 

Author Credit: Moosewood Restaurant New Classics

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