Vegetables & Baharat

A hearty Middle Eastern Inspired, One-Pot dish.

• Servings: 6
• Time: 20mins
• Difficulty: Easy
• Print

This is an easy hearty vegetable dish perfect for a quick meal at the end of the day. I love cooking with middle eastern flavours and this Baharat works perfectly with eggplant and zucchinis. Baharat can be found at your local Deli or fruit and vegetable store. Ras el hanout can also be used. Just make sure your spice blends are fresh and haven’t been in the store for too long. The older the spice mix, the more likely the fragrant essential oils and flavours may have been lost. If you are serving this to the carbohydrate lovers in your family, just serve over hot cous cous or with a piece of fresh Lebanese bread. 

For a combination of protein and vegetables in one meal, you can also add diced skinless chicken thigh pieces to this dish. Just add the chicken pieces when cooking off the garlic at the beginning of the recipe and cook until browned. Add the vegetables and continue cooking. This dish freezes well for up to 2 months. Serve with fresh herbs and a dollop of Greek Yoghurt to refreshen it after reheating. Delicious!!”

Credit: foodfactsforhealthyeating.com

Ingredients

• 1tbsp olive oil
• 2 garlic cloves minced or sliced
• 4 roma tomatoes, cut into 2cm Cubes
• 1 eggplant, cut into 3cm Cubes
• 3 zucchinis, cut lenthways and then into 2cm chunks
• 300g baby mushrooms cut in half
• 1 red capsicum, cut into 2cm strips
• 1 1/2 cups tomato passata
• 1 tbsp Baharat or middle eastern spice blend
• 1 tsp salt
• fresh coriander chopped
• toasted pinenuts to serve

Directions

1. Heat olive oil over medium heat in a large, heavy based saucepan that has a lid.
2. Add garlic and stir quickly until fragrant. Don’t cook for too long or it will burn.
3. Add all the vegetables to the pan and cook for 5 minutes until they soften slightly.
4. Pour over the passata, salt and Baharat and cover with the lid.
5. Bring to a simmer and cook for 20 minutes stirring every 5 minutes or so to ensure nothing sticks to the bottom of the pan.
6. To serve sprinkle with fresh coriander and toasted pine nuts. Enjoy!!

 

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