Servings:
Serves 4 to 6 Servings
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cloves
- 1/4 cup olive oil
- 1 cup large eggplant cut in 1 inch cubes
- 2 cup large onion peeled, diced (about 2 cups diced)
- 6 cup roma tomatoes, quartered
- 4 cup carrots, peeled and cut into 1 inch pieces
- 1/2 cup warm vegetable broth
- 1 cup dry apricots, refreshed and chopped
- 1/2 cup whole almonds, toasted and chopped
Preparation
Baking Directions:
Put the dry spices into a bowl and stir them together with a whisk.
Toss the vegetables in the spice mix covering them completely.
Pour the oil into a large casserole or enameled cookware and heat it over medium heat on the stove top.
Add the vegetables and sauté them, stirring occasionally, until they begin to brown, approximately 6 minutes.
Add the warm broth to the casserole and put the casserole into a 375 degrees F oven and roast until the vegetables are tender, about 35 minutes.
Remove the casserole and spoon vegetables over cous cous on a platter and serve with topping of apricots and almonds.
