Cooking Instructions
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Step 1
In a large casserole, warm the Olive Oil (3 tablespoon) over medium-high heat. Once the oil is warm, transfer the Onion (1.75 pound) and the Shallot (0.5 pound).
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 clove), Eggplant (2), Pumpkin (2), Ground Turmeric (1 teaspoon), Ground Ginger (1/2 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Water (2 cup), and Raisins (1 cup). 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!
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