LEBANESE EGGPLANT STEW

Lebanese Eggplant Stew image

Yield serves 4 to 6

Number Of Ingredients 13

1 eggplant, peeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch pieces
3 tomatoes, cut into quarters
1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
1/2 onion, cut vertically into 8 pieces
3 cloves garlic, minced
1/2 teaspoon black peppercorns
1/2 teaspoon allspice berries
1-inch piece cinnamon
1/4 teaspoon red pepper flakes (optional)
1/4 cup olive oil
1/4 cup chopped fresh parsley
Salt to taste

Steps:

Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
Stir in the olive oil and parsley, and add salt to taste just before serving.
Suggested Beverage
I think I'd choose a Merlot or Cabernet to accompany this dish.