- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- Pinch of cayenne pepper
- 2 cups tomato juice
- 12 oil-packed sun-dried tomato halves
- 6 pitted prunes
- 1 large Idaho potato, peeled and sliced 1/4 inch thick
- 2 medium carrots, sliced 1/4 inch thick
- 1 small eggplant, sliced 1/4 inch thick
- 1 medium zucchini, sliced 1/4 inch thick
- 10 pitted oil-cured black olives, preferably Niçoise
- 1 cup cooked chickpeas, drained and rinsed if canned
- Freshly ground black pepper
How to make this recipe
Preheat the oven to 350°. Heat the oil in a medium flameproof casserole. Add the onion and garlic and cook over moderately high heat, stirring often, until the onion is translucent, 5 to 7 minutes. Add the cumin, turmeric and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
Stir in the tomato juice, sun-dried tomatoes and prunes, season with salt and bring to a boil. Reduce the heat to moderately low and simmer until the sauce has thickened, about 20 minutes. Stir in the sliced potato, carrots, eggplant and zucchini and the olives and chickpeas. Add just enough cold water to cover the vegetables, mix well and bring to a simmer. Season with salt and black pepper.
Cover the casserole and transfer to the oven. Bake, stirring occasionally, for about 1 hour or until the vegetables are tender. Let cool slightly and serve with the Harissa.
A tart California Sangiovese, like one from Shafer Firebreak or Silverado, has just the right acidity to match the intense flavor of the tomato juice and sun-dried tomatoes.