#vegetable stew

i crossed a threshold with this.

Please let me know if you boys need anything else.💛

"Oh...t-thank you, human."

"No one can beat Nan's cooking."

"Moon-"

"Am I wrong?"

"...N-No, but-"

*sighs*

Caponata

(Italian Vegetable Stew)

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2 medium sized eggplant, chopped 2 tbsp olive oil 2 cloves garlic, peeled and minced 1/2 tsp salt

2 tbsp olive oil 1 onion, peeled and chopped

1 red pepper, cored and chopped 1 yellow or orange pepper, cored and chopped 3 stalks celery, chopped 2 cloves garlic, peeled and minced 1/4 tsp chili flakes

1 can fire-roasted crushed tomatoes 1/2 cup raisins 1/2 cup black olives, chopped 1/4 cup red wine vinegar 1/4 cup white wine the juice of one lemon 2 tbsp capers, drained 1 tsp Italian seasoning

2 tbsp minced basil 2 tbsp pure maple syrup

1/2 tsp sea salt 1/4 tsp black pepper

One bunch of fresh parsley, chopped

Combine chopped eggplant, 2 tbsp olive oil, 2 cloves minced garlic, and 1/2 tsp salt in a large mixing bowl. Transfer to lined baking sheet and roast for about 35 minutes. Set aside.

Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. 

Stir in the red pepper, yellow pepper, celery, garlic, and chili flakes and sauté for a few more minutes.

Stir in the crushed tomatoes, raisins, olives, red wine vinegar, white wine, lemon juice, capers, and Italian seasoning. Turn heat to high. As soon as stew begins to bubble, reduce to low heat and simmer for about 10 minutes, stirring occasionally. 

Stir in the roasted eggplant, minced basil, maple syrup, salt, and black pepper. Cook for about another 5 minutes, stirring occasionally. Turn heat off. 

Stir in chopped parsley.

Israeli Couscous with Seven Vegetables

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It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

ISRAELI COUSCOUS WITH SEVEN VEGETABLES 

2 tablespoons olive oil

1 large onion (preferably a sweet variety such as Vidalia), sliced

1 teaspoon finely chopped fresh ginger

1 clove garlic, finely chopped

4 carrots, peeled and cut into 1/2-inch slices

2 medium tomatoes, cut into chunks

1 parsnip, peeled and cut in 1/2-inch slices

1 cup cut up bite sized butternut squash

1/2 teaspoon harissa paste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2-1/2 cups vegetable stock

1/2 large red bell pepper, cut into bite sized chunks

1 small zucchini, cut into bite sized chunks

1 cup raisins

1 cup canned chickpeas, rinsed and drained

Salt to taste

1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Vegan Vegetable Cassoulet