Eastern Mediterranean Casserole
Source of Recipe
Sharon Hamilton
List of Ingredients
1 tsp cumin seeds
2 tsp coriander seeds
2 tsp dried oregano
1 onion chopped
3 garlic cloves, finely chopped
1 green chili,seeded and chopped
1.5 cups light veg broth(recipe posted previously)
1 cup butternut squash or pumpkin cut into chunks
1 small eggplant cut into chunks
1 red pepper cut into squares
6oz green beans chopped
6oz small new potatoes, unpeeled
14oz can NSA tomatoes
6oz chopped cabbage
freshly ground black pepper to tasteRecipe
1)Place seeds in small heavy based pan, heat until the aroma rises, add the oregano and dry fry for a few seconds. Remove from heat and crush with pestle & mortar, set aside.(I use a pepper mill to grind them).
2) In a heavy based non stick casserole, saute onion with a tsp broth over med-low head until translucent. Add garlic, chili and 2 Tbsp of broth, fry for 3 minutes until soft, add seed mixture.
3) Add squash, eggplant,bell pepper, beans, potatoes and tomatoes. bring to the boil, then cover and cook med-low for 10 minutes.
4) Pour in remaining broth ans season with pepper. Cover and simmer 20mins, add more broth if mixture looks dry. Stir in the cabbage and cook for 2-3 minutes until wilted but still bright green.
*Variation: Can use 1 cup sliced mushrooms in place of eggplant.
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