Moroccan Beef Eggplant Stew

Name: Moroccan Beef Eggplant Stew
Ingredients: 1# ground beef; 2 T Moroccan Seasoning (Ras el Hanout) -ADD to beef and cook until fragrant; 1 large onion, chopped into large pieces; 1 medium eggplant, cubed into 1 inch cubes (first place in colander, sprinkle liberally with salt and let sit for ~10 minutes, this reduces bitterness); 4 carrots, chopped into large pieces; 2 sweet peppers, chopped into large pieces; 1 can chick peas (add liquid to pot, do not drain); 1 large can plum tomatoes (add liquid to pot, do not drain); 1 1/2 cups prunes (moist, unchopped)

www.localcaremidwifery.com

On a cold, cold day in New York, I dreamed of warmer climes and this fragrant dish appeared on my stove top. Hope you enjoy it as much as we did.

View full recipe on www.localcaremidwifery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.localcaremidwifery.com.

Share this recipe:

Cooking tools:

Slow cooker
Dutch oven
Skillet
Colander
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Stove
Spoon
Can opener

Ingredients

1# ground beef
2 T Moroccan Seasoning (Ras el Hanout) -ADD to beef and cook until fragrant
1 large onion, chopped into large pieces
1 medium eggplant, cubed into 1 inch cubes (first place in colander, sprinkle liberally with salt and let sit for ~10 minutes, this reduces bitterness)
4 carrots, chopped into large pieces
2 sweet peppers, chopped into large pieces
1 can chick peas (add liquid to pot, do not drain)
1 large can plum tomatoes (add liquid to pot, do not drain)
1 1/2 cups prunes (moist, unchopped)