Good Food Every Day

Moroccan Ratatouille With Dates
Servings: 6 to 8 Active time: 25 mins Total time: 50 mins

Ingredients
1/4 cup vegetable oil
1 medium yellow onion (8 ounces), halved and sliced
2 medium cloves garlic, chopped
1 medium red bell pepper, stemmed, cut in half lengthwise (seeds and ribs removed), then cut crosswise into thin slices
1 medium eggplant, trimmed (peeled or unpeeled) and cut in half lengthwise, then cut crosswise into 1/2-inch slices
2 medium zucchini, trimmed (unpeeled) and cut crosswise into thin slices
8 ounces pitted dates, halved lengthwise
One (28-ounce) can chopped tomatoes, with their juices
2 teaspoons homemade or store-bought ras el hanout**
1 to 2 teaspoons granulated sugar (optional)
Fine salt
Freshly ground black pepper
6 stems to 7 stems flat-leaf parsley, coarsely chopped, for garnish

Steps
1. In a large, heavy-bottomed pot over medium-high heat, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Add the bell pepper, eggplant and zucchini and cook, stirring, until the zucchini flesh picks up a yellow color but is still a little firm, 2 to 3 minutes. Add the dates, tomatoes and the spice mixture, stirring to combine.
2. Reduce the heat to medium or medium-low and cook for 10 to 15 minutes. Taste, and add the sugar, if desired, stirring to combine. Cook, uncovered, until the vegetables are tender, 20 to 25 minutes.
3. Season to taste with salt and pepper. Divide among individual plates and sprinkle with the chopped parsley. Serve hot.

**Ras El Hanout

Ingredients
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seed
1/4 teaspoon ground cloves

Gather the ingredients.

Place all of the spices into a bowl and stir to combine evenly.
Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite meat, tagine, and stew recipes.

Substitution suggestions + other tips and ideas:

If you can’t have onion or garlic >> use an infused oil instead.
No dates? >> This might be nice with dried or fresh apricots.
To make this a more filling meal >> serve it with quinoa, a white bean mash or as a side for grilled chicken, sautéed fish or roasted slabs of feta.