Eggplant Cauliflower and Preserved Lemons

Ingredients

• 2 large eggplants, sliced into 1/2″ rounds (see step #1)
• 1head of cauliflower, cut into bite-sized pieces
• 2 large onions (white or yellow) finely diced
• 1 handful of curly parsley, finely chopped (approx. 1/2 C)
• 1 handful or cilantro, finely chopped (approx. 1/2 C)
• 2-4 cloves of minced garlic
• 2 tsp. grated ginger
• 1 tsp. black pepper
• 1/4 tsp. saffron threads
• 1/4 C. water
• 1 preserved lemon, flesh removed and rind chopped finely *
• 1/2 C red olives (kalmata)
• 1/2 C green olives (spanish)
• kosher salt
• Cous-cous or rice or other starch for service

Instructions

1. Place eggplant slices on racks and salt both sides with kosher salt whilst you chop and prep the rest of the ingredients.
2. Combine saffron and water.
3. After remaining ingredients are prepped, rince eggplant rounds into 1″x1″ wide pieces.
4. Combine all ingredients in a pressure cooker. **
5. Bring pressure cooker up to pressure and cook for 4-5 minutes.
6. Quick release/quick cool the pressure cooker.
7. Drain vegetables and keep the cooking liquid.
8. Return cooking liquid to the pan and set to simmer, reducing to a semi-thick, sweet syrup.
9. Toss veggies with syrup and serve over cous-cous, rice, or other starch.

Notes

* Make your own – https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/

** You could make this in a crock-pot or stove-top dutch oven.