from Moosewood Restaurant New Classics by the Moosewood Collective. I liked this far more than I thought I would, as I don't care for cooked zucchini or yellow squash, but it was really good! The yogurt adds a lot to the dish. We served it over orzo, but I would be willing to try it over brown rice, which is saying a lot!
2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)
In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.
Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.
Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.
Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.
Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.
Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.