Mihee's Egyptian Masa'a

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.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 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.