Moroccan Beef Eggplant Stew

SAUTE in skillet or Dutch Oven

1# ground beef

When beef partially cooked, but not dry or browned, add seasoning 

2 T Moroccan Seasoning (Ras el Hanout) -ADD to beef and cook until fragrant

Place beef in slow cooker (or continue using Dutch Oven)

Add the following to the crockpot or Dutch Oven

1 large onion, chopped into large pieces

1 medium eggplant, cubed into 1 inch cubes (first place in colander, sprinkle liberally with salt and let sit for ~10 minutes, this reduces bitterness)

4 carrots, chopped into large pieces

2 sweet peppers, chopped into large pieces

1 can chick peas (add liquid to pot, do not drain)

1 large can plum tomatoes (add liquid to pot, do not drain)

1 1/2 cups prunes (moist, unchopped)

Cook on low for 2-6 hours

Garnish with dry roasted pistachios (or toasted almond slivers), wedges of lemon and minced fresh parsley

Serve with Couscous or Whole Grain Bread


May all babies be born into loving hands