2cupsCarrotsApprox. 3-4 carrots sliced Ãƒâ€šÃ‚Â½ in. thick
3Peppers (variety of green, red, and yellow) cubed 1 in.
1cupCanned diced tomatoes
1tbspHarissa (Hot pepper paste) invest in a good quality one it makes all the difference.
3cupsZucchiniApprox.Ãƒâ€šÃ‚Â 1-2 zucchinis cubed 1 in.
8cupsEggplant, 1 large or 2 medium-sized, cubed 1 in.
Salt & Pepper to taste
Pine nuts (optional)
Fresh Coriander (optional)
Pita bread (gluten-free, if possible)Ãƒâ€šÃ‚Â
Pressure Cooker Instructions
Put all your ingredients in the pressure cooker except for the serving ingredients and mix till well combined. Set it for 15 minutes.Ãƒâ€šÃ‚Â
Slow Cooker Instructions
In a large pot over a medium-low heat, start by frying up your garlic, ginger, and olive oil and fry for 1-2 minutes. Then add your leeks, celery, carrots, and peppers and fry for another 5 minutes.Ãƒâ€šÃ‚Â
Then add your canned diced tomatoes, tomato paste, sumac, garam masala, onion salt, garlic salt, harissa and water and let simmer for about 25 minutes with the cover on. (You can basically leave this on a slow simmer for as long as you want just make sure you have enough liquid. The longer you let it simmer the more the flavours will develop.)Ãƒâ€šÃ‚Â
About 20 minutes before finishing, add in your zucchinis and eggplants. Serve with pine nuts, coriander, eat with pita bread (a must).Ãƒâ€šÃ‚Â