Jody's Less-Vaguely Moroccan Veggie Dish

While we're on the Moroccan theme tonight, here's another from the vast set of recipes that Jody sent me a couple of weeks ago - good for those of us who are trying to up our veggie counts by whatever means are necessary. He calls this his Moroccan version of "veggie delight."

I have to admit, I don't even know what "veggie delight" is. I'm somewhat afraid to ask. Asking questions like that always seems to get me in trouble...

It looks like this requires a wee bit of veggie prep work, but I also suspect it'll take care of your vegetable needs for approximately four weeks. It all evens out in the end, I guess...

Jody's Less-Vaguely Moroccan Veggie Dish

1 medium onion, minced

1 clove garlic, smashed

1 cup of peeled and cubed butternut squash

1 cup of peeled and cubed eggplant

1 cubed carrot

½ cup water

1 cup of cauliflower florets

1 large zucchini, cubed

3 beefsteak tomatoes, seeded and cut into wedges

2 stalks of celery sliced

1 cubed green pepper

½ cup cooked chickpeas (canned is fine)

1 tbsp fresh minced parsley

1 tsp basil

1 tsp cinnamon

1 tsp cumin

¼ tsp cayenne pepper

1 tsp coriander

2 tbsp fresh squeezed lemon juice (no seeds please)

½ cup chopped dates

½ cup white wine

Chop. Smash. Attack. Maim the vegetables. Once you're done pillaging the countryside of its produce and reducing them all into cute squarish bits, go off and have yourself a nice stiff drink. When you're feeling up to finishing the recipe...

Sauté the onions and garlic in the wine until they are translucent. Add the squash, eggplant, and water. Cook uncovered about 15 minutes or until tender.

Add the carrots, cauliflower, zucchini, tomatoes, celery, green peppers, and chickpeas. Cook until tender but not overcooked...add more water if necessary.

Add the seasonings and dates. Mix well and remove from heat. Allow to stand for 20 minutes or so, stirring frequently to allow flavors to meld.

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