BRINJAL, CORN AND SWEET POTATO MOROCCAN-STYLE STEW
400g finger brinjals
cup of corn (off the cob)
1 sweet potato
1 brown onion
2 finely chopped tomatoes
½ cup sultanas
2 cloves garlic
1 lemon for juice
1 tsp cumin seeds / ground cumin
2 cinnamon sticks / 1 tsp ground cinnamon
1 tsp coriander seeds / ground coriander
½ tsp turmeric
1 tsp Harrisa spice blend
2 cups vegetable stock
In a pot, heat olive oil on medium heat and add roughly chopped onion and garlic. Peel the sweet potato and cut into small cubes. Chop the brinjals to roughly the same size, leaving skin on.
Grind cumin seeds, coriander seeds or mix them together if you are using pre-gound spices. To the pot, ddd cumin and coriander mix as well as turmeric, cinnamon and Harrisa blend. Mix ingredients and let simmer.
Now place sweet potato in pot and let it cook for a few minutes before adding the brinjals, toss to combine. Cook for about 5 mins, stirring regularly with wooden spoon. Now add the tomatoes and vegetable stock. Let it simmer for a few more minutes before adding sultanas. Add salt and pepper to taste.
Cook on medium high heat for 10 minutes before turning heat down to medium low. Place lit on pot and cook for a further 20-25 minutes, until veggies are tender.
Stir in corn and add lemon juice, and add more salt and pepper if needed. Let it simmer for 5 minutes.