Moroccan Stew

Cooking Instructions

Heat olive oil in a large, heavy kettle. Add onion, garlic, and eggplant and saute about 10 minutes over low heat until onion is tender. Add vegetable broth, cinnamon sticks, curry powder, cumin, turmeric, Lite Salt, and pepper. Mix well, bring to a boil, and reduce heat and simmer, covered, for about 10 minutes. Add carrots, squash, parsnips, and bell pepper. Simmer, uncovered, for 10 minutes. Add tomatoes, zucchini, raisins, and 1 tbsp chopped cilantro. Continue to simmer, covered, for 10 minutes or until zucchini is just tender. Remove cinnamon sticks, if desired.

Serve over couscous or steamed rice with remaining chopped cilantro sprinkled on top.

Wine Pairing(s)

A Mano Primitivo

Ruffino Chianti Superiore Il Leo

Cascina Corte Dolcetto di Dogliani

Terrabianca Campaccio

Norton Torrontes

Yarden Mount Hermon

Lungarotti Rubesco

Torcalvano Vino Nobile di Montepulciano

Fattoria la Lecciaia Brunello di Montalcino Riserva

Castello d'Albola Chianti Classico Riserva