AgeRight Blog

Entrées & Sides

Vegetarian Moroccan Eggplant


  • 1 large Onion, sliced thin
  • 5 medium Garlic Cloves, pressed
  • 1 medium Red Bell Pepper, cut in 1-inch squares
  • 1 medium Eggplant, cut into 1-inch pieces
  • 2 CUPS (or 1 15-oz can) Garbanzo Beans
  • 1 15-oz can Lentils, drained
  • ½ CUP Tomato Sauce
  • 1¼ CUPS + 1 TBSP Low-Sodium Vegetable Broth
  • ½ CUP Raisins
  • 1 TBSP fresh Cilantro or Parsley, chopped
  • 2 TSP Turmeric
  • ½ TSP Garam Masala
  • Pinch of Red Pepper Flakes
  • Black Pepper (to taste)


  1. Slice onion and press garlic and let sit at room temperature for at least 5 minutes.
  2. Heat 1 TBSP broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add remaining broth and tomato sauce. Stir.
  3. Cover with a lid and cook over medium-low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
  4. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with pepper. Top with chopped cilantro.

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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