Oriental vegetables with prunes

Ingredients for 3 servings:

• 2 tbsp butter
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp cinnamon
• ½ tsp cumin powder
• 1 pinch of caraway powder
• 1 tsp paprika powder
• 1 tbsp Ras el Hanout
• 1 pinch of chili powder
• 2 tbsp fenugreek leaves
• 1 tbsp ginger, freshly grated
• 1 tbsp honey
• 130 g prunes, quartered
• 150 ml vegetable stock
• 1 eggplant(s)
• 1 bell pepper
• 1 small zucchini
• 1 onion(s)
• 1 clove(s) garlic
• 1 can tomatoes, chopped
• salt and pepper
• 4 tbsp almonds, chopped
• 2 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Moroccan, vegetarian

Heat butter in a saucepan over low heat and toast the spices – you can vary the spices according to your taste. Add ginger and honey, toast briefly, then add vegetable stock and prunes and simmer over low heat. Cut the bell pepper, zucchini, and eggplant into 1-2 cm pieces. Dice the onion. Finely chop the garlic. Sauté the vegetables in a little olive oil. Add the tomatoes, season with salt and pepper. Add the plum mixture and simmer for about 10 minutes. In the meantime, chop the almonds and toast them with the sesame seeds. Serve the ragout with couscous, for example, and sprinkle with almonds and sesame seeds.