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Loading...A beloved Algerian home-style side, this slow-cooked medley of zucchini, carrots, potatoes, and eggplant is gently caramelized with onions, warm spices, and a touch of sugar until deeply golden and silky. The vegetables soften into a jam-like consistency that pairs beautifully with crusty bread or grilled fish.
Prep Time20 mins
Cook Time60 mins
Total Time80 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 8 gFat
- 1 gSaturated Fat
- 34 gCarbs
- 6 gFiber
- 9 gSugar
- 4 gProtein
- 420 mgSodium
- 640 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 22 mgVitamin C
- 7800 mcgVitamin A
Ingredients
For the vegetables
- 2 medium zucchini, cut into thick half-moons
- 2 large carrots, peeled and sliced into thick rounds
- 2 medium russet potatoes, peeled and cubed
- 1 small eggplant, cubed
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
For the spice blend and caramelization
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 1/2 cup warm water
- Freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley, for garnish
Directions
- Pat the prepared vegetables dry with a clean kitchen towel; moisture is the enemy of good caramelization, so take a minute to remove excess surface water.
- Heat the olive oil in a wide, heavy-bottomed pot or deep skillet over medium heat. Add the sliced onion and cook gently for 8 to 10 minutes, stirring often, until soft and lightly golden.
- Stir in the garlic, turmeric, ginger, paprika, cumin, and cinnamon, and toast the spices for about 45 seconds until fragrant, then add the carrots and potatoes.
- Toss to coat the vegetables in the spices, sprinkle in the sugar and salt, and pour in the warm water. Bring to a gentle simmer, cover, and cook for 20 minutes to soften the denser vegetables.
- Add the zucchini and eggplant, stir carefully to combine, cover again, and continue cooking for 20 to 25 minutes, stirring every few minutes, until all the vegetables are completely tender.
- Uncover the pot and continue to cook over medium-low heat for another 10 to 15 minutes, allowing the liquid to evaporate and the vegetables to take on a glossy, deep amber color. Press gently with the back of a spoon to help some pieces break down and thicken the sauce.
- Season with additional salt and black pepper to taste, sprinkle with chopped parsley, and serve warm with crusty bread or as a side to grilled or roasted proteins.
Cook’s Notes
- Use a wide pot rather than a deep one so the vegetables brown rather than steam; crowding will prevent proper caramelization.
- A pinch of sugar is traditional and encourages browning on naturally low-sugar vegetables like zucchini, but you can reduce or omit it if your vegetables are very ripe.
- Resist the urge to stir too often in the final uncovered stage; letting the vegetables sit undisturbed for 2 to 3 minutes between stirs develops that signature deep amber crust.
- This medley tastes even better the next day, so consider making it ahead and reheating gently with a splash of water.
- For a heartier meal, spoon the caramelized vegetables over toasted bread or serve alongside simple grilled fish with lemon.
