Cooking Instructions
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Step 1
In a large casserole, warm the
Olive Oil (45 mL)
over medium-high heat. Once the oil is warm, transfer the
Onions (815 g)
and the
Shallots (225 g)
.
Step 2
Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.
Step 3
Once the onions are soft and translucent, uncover and reduce the heat to medium-low. Stir occasionally for 20 minutes until the onions are golden brown.
Step 4
Add the
Garlic (4 cloves)
,
Eggplants (2)
,
Pumpkins (2)
,
Ground Turmeric (2 g)
,
Ground Ginger (as needed)
,
Salt (6 g)
,
Ground Black Pepper (as needed)
,
Water (480 mL)
, and
Raisins (145 g)
. Cover the casserole with a lid.
Step 5
Let simmer gently and leave until the vegetables are cooked for about 35 minutes.
Step 6
Serve warm with couscous, brown rice or bread, and garnish with
Fresh Cilantro (to taste)
. Enjoy!
