This dish is sooo delicious even eggplant haters will love it!
2 tablespoons olive oil
spices 1 tspn of each – cardomon ground, cumin, ginger, cinnamon, ground cloves, ground coriander.
1 onion diced
1 red capsicum diced
2 cups of diced pumpkin
2 medium carrots diced in large pieces (same as pumpkin)
1 small eggplant
1 medium zucchini
1 tin diced tomatoes
4 cups of vegetable stock
1 small bunch of fresh coriander
Saute onion in oil, create a space in middle of pan and add a little more oil before adding spices, allow these to heat gently in middle of onion before stirring through.
Add capsicum and eggplant simmer gently.
Meanwhile put carrot and pumpkin in a separate saucepan with stock and cook until slightly soft.
Add pumpkin/carrot to other vegetables with the stock liquid. Add tomatoes.
Add a few strips of lemon peel and half the chopped fresh coriander.
Simmer until all vegetables are soft but not falling apart.
Add the remainder of coriander and serve with cous cous or quinoa.