Eggplant and Squash Tagine with Caramelized Onions
Eggplant and Squash Tagine with Caramelized Onions Ingredients 3 tablespoons olive oil 1 ½ pounds onions, chopped 1/3 pound shallots, chopped (or red onions) 4
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds onions, chopped
- 1/3 pound shallots, chopped (or red onions)
- 4 garlic cloves, finely chopped, about 1 tablespoon chopped garlic
- ~1 pound of eggplant, quartered and chopped into 1.5 inch chunks (about 4 cups)
- ~1 pound of squash, peeled, deseeded and cut into large chunks (about 4 cups)
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- 1 teaspoon salt or more to taste
- ¼ teaspoon ground black pepper
- 2 cups water
- 1/2 cup raisins
- Chopped cilantro for garnish
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