The World Vegetarian Cookbook/1999

Eastern Mediterranean Casserole
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 25 minutes 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tsp cumin seeds 2 tsps coriander seeds 1 tbsp sesame seeds
2 tsps dried oregano 1 tsp vegetable oil 1 onion, chopped
3 garlic cloves, finely chopped 1-1/2 cups strong vegetable broth 1 green chili, seeded and chopped
1 cup butternut squash or pumpkin flesh, cut into chunks 1 small eggplant, cut into squares 6 ounces green beans, chopped
1 red bell pepper, cut into squares 6 ounces small new potatoes, unpeeled 14-ounce can peeled, chopped tomatoes
salt and freshly ground black pepper 6 ounces shredded green cabbage



1 Place the seeds in a small, heavy-based pan without any oil. Heat until the aroma rises. Add the oregano and dry-fry for a few more seconds. Remove from the heat, crush with a pestly and mortar, and set aside.
2 Heat the oil in a heavy-based, nonstick casserole. Gently fry the onion for a few minutes over medium-low heat until translucent. Add the garlic, chili, and 2 tbsp of the broth. Fry for 3 minutes, until soft. Stir in the seed mixture.
3 Add the squash, eggplant, bell pepper, beans, potatoes, and tomatoes. Bring to a boil, then cover and cook over medium-low heat for 10 minutes.
4 Pour in the remaining broth and season with salt and pepper. Bring to a boil, then over and simmer for 20 minutes. Add more broth if the mixture starts to look too dry.
5 Stir in the cabbage and cook for 2 to 3 minutes, until just wilted but still bright green. Serve immediately with cooked rice or cracked wheat.

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