SPICING IT UP...

It smells so good inside the house right now and I know whose fault it is... 

It's mine and it's all due to an eggplant that just needed to be eaten. Thanks to ALLRECIPES.com for having Marrakesh Vegetable Curry, a Morrocan meal as one of their eggplant recipes served with coconut rice.

It was such a hit at our dinner table,  I'm sharing, So here's what you'll need and what I substituted in parenthesis.

1 sweet potato, peeled & cubed (potato)

1 medium eggplant, cubed

1 green bell pepper, chopped

1 red bell pepper, chopped

2 carrots, (7-1/2") carrot, chopped

1 onion, chopped

6 T olive oil

3 cloves garlic, minced

1 t ground turmeric

1 T curry powder

1 t ground cinnamon

¾ T sea salt

¾ t cayenne pepper

1 (15 oz) can garbanzo beans, drained ( black bean)

¼ c blanched almonds

1 zucchini, sliced

2 T raisins

1 c orange juice

10 oz spinach (swiss chard)

Directions :

1. In large Dutch oven/ electric skillet place sweet potato, eggplant, peppers, carrots, onion, and 3 T oil. Saute over medium heat 5 min.

2. In medium saucepan add 3 T of olive oil, the garlic, turmeric, curry powder, cinnamon, salt & pepper on medium heat 3 min.

3. Pour garlic and spice mixture into Dutch oven with vegetables. Add garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

4. Add spinach to pot and cook for 5 more minutes. Serve!