Mihee's Egyptian Masa'a

Miheehee's Note:

Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 8

• 2 tablespoons canola oil
• 4 teaspoons minced garlic
• 1 large onion
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 1 eggplant
• 2 zucchini
• 1 pattypan squash
• 1 red pepper
• 2 large potatoes
• 2 (19 ounce) cans chickpeas
• 2 (28 ounce) cans diced tomatoes

Directions:

1. preheat oven to 325°F.
2. cut vegetables into 1 inch pieces.
3. heat oil.
4. cook garlic just until browned (do not overcook!).
5. add onion & spices, stir, cook until tender.
6. add vegetables, potatoes & chickpeas, stir to coat.
7. transfer to deep, covered baking dish, add tomatoes and stir to combine.
8. cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
9. serve alone or on brown rice.

Reviews

[Chef #1186269]

Reminded me of sitting in a small road side eatery in Aswan. Really great will be eating it for the week!!!!!!!!

[Andrea-Oz]

Yum - healthy and nicely spiced. Very easy to make. My only problems were finding a big enough pan for frying the spices - adding the vegies in step 6 really overloaded it - I ended up being in in 2 stages (and doubling the spices), and then finding a big enough casserole dish (also ended up using two). Maybe my vegies were oversized? Still yummy and easy to make with stuff I keep in the pantry / fridge all the time. Served over rice for a lovely gluten-free meal.