Clay Pot Moroccan Vegetables
- 1 large onion, cut in 1/4-inch slices
- 2 small eggplant, cut in 1/2-inch thick pieces
- 1 large sweet potato, peeled, cut in 1/4-inch pieces
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon cumin
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons paprika
- 1/4 teaspoon cayenne
Combine all of the vegetables and garlic in a large bowl; combine the spices and oil in a small bowl; mix together (I like to do this by hand) and spread the vegetables in the bottom of a large clay pot that has a lid. You should soak the pot and lid under water to get it wet before putting the vegetables inside. This will help insure that the vegetables will not dry out during roasting.
Bake at 400° F for 10 minutes.
Remove the pot from the oven, stir well, and bake for another 10-15 minutes, until the vegetables are softened and gently caramelized.
- Yields: 6-8 servings
- Preparation Time: 30-45 minutes