Recipe: Egyptian Style Moussaka

This recipe was originally posted on Holistic Familia.  It was modified to use only ingredients found in our share this week (minus the spices and garlic).  It can be made more kid-friendly by chopping the veggies finely.  You can also try blending the stew after it is cooked and serving over pasta or using to make pita pizzas.  Enjoy!

Oct 15 coop veggies2-3 large carrots
1/2 cup water
2 medium onions
1/4 cup extra virgin olive oil
2 bell peppers
3-4 cloves garlic crushed with 1/2 tsp sea salt
8-10 smallish tomatillos
3 medium Japanese eggplant
1/2 c veggie stock (water will do just fine if you prefer)
6+  tomatoes (or mix fresh tomatoes with 1 cup canned tomatoes)
1/2 tsp oregano
1/4 tsp ground cumin
1/4 tsp ground coriander
1+ tsp sofrito (optional– you can also add fresh cilantro)

You can chop and add vegetables as you go.  Add each ingredient to a large pot while stew simmers.

First add chopped carrots and 1/2 cup of water to pot.  Allow to simmer on high heat for 7-10 minutes.

carrotsAdd onions and olive oil to the carrots.  Stir occasionally so veggies don’t stick.carrots and onionsNext add crushed garlic, chopped peppers, tomatillos and eggplant. Again, you can chop as you go and add each separately.  Stir occasionally.

peppers, tomatillo, eggplantAt this point you can add the spices and sofrito.
Next, add tomatoes.

tomato and eggplant stew Let stew simmer for 15-20 more minutes for veggies to fully cook and for the flavors to blend together.

Serve with your favorite bread or pasta.


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