Monday, March 29, 2010

Middle Eastern Vegetarian Casserole

Don't know what to serve your vegetarian guest? This recipe is a real life saver and an all in one pot dish. It combines veggies and the needed proteins to replace meat....chick peas. Olivia loved this dish and I will attempt to recreate the recipe for her in print, so she can attempt it on her own. Again another "recipe with no recipe", so here goes with the ingredients and estimated quantities. Olivia, this one is for you. So be creative and feel free to tweak it.

Middle Eastern Vegetarian Casserole

3 tablespoons olive oil
2 medium sized onions
2 garlic cloves finely chopped
1 medium eggplant
4 Lebanese zucchini ( shorter and lighter in color)
1 large red pepper
2 stalks celery
4 Roma tomatoes
1 can chick peas
1 tablespoon coriander
1/2 tablespoon cumin
salt and pepper to taste
1/4 cup water

Chop the vegetables in large (about 1 inch) pieces. In a large pot, heat the oil and saute the onions. Add the eggplant. Cook on medium heat until golden. Toss in the garlic, zucchini, red pepper, celery, spices. Season with salt and pepper and continue cooking for 5 minutes. Add the chick peas, tomatoes (and water to prevent sticking). Cover and let simmer for 15 minutes to let the vegetables cook and allow the flavors to infuse.

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