We're going to institute something around here that I like to call "One-Pot Wednesdays" where each week I feature a tasty but easy meal that I've tested myself using only one pot (i.e. stock pot, crock pot, Dutch oven, skillet, etc.).
Why "one pot," you ask? Well, judging from the popularity of the Crock Pot Moms group and the number of questions inquiring about delicious one-pot recipes, CafeMoms are busy moms and need quick and easy ideas for dinner. Why "Wednesdays?" The middle of the week gets so hectic. Hopefully, these recipes will help you see the light at the end of the tunnel.
First up is Turkish Eggplant in a Dutch Oven, which I've (very) slightly adapted from Elizabeth Yarnell's Glorious One-Pot Meals. This is a hearty, vegetarian option I like to cook for my family when we have a lot of veggies on hand and need a healthy night.
2 small eggplants, cubed
1 cup couscous
1 cup water
8 cloves garlic, minced
1/2 onion, chopped
1 can chickpeas, drained and rinsed
1 bell pepper, cut into 1"triangles
2 small zucchinis, cubed
1-2 cans chopped tomatoes
10-14 mushrooms, quartered
salt and pepper to taste
4 tablespoons fresh marjoram
4 tablespoons paprika (I used a Spanish paprika for a sweet, smoky flavor)
1 red chile, diced
Spray inside of Dutch oven and lid with olive oil. Pour couscous and water into pot and spread evenly. Add half of garlic and onion. Put a single layer of eggplant into pot and top with chickpeas, peppers, zucchini, tomatoes, and mushrooms. Sprinkle with salt, pepper, marjoram, paprika, chile, and squirt of lemon juice. Repeat the layers, beginning with the eggplant, until pot is full. Cover and bake for 40 minutes at 450.
Do you have a favorite one-pot meal you think I should feature here? Let me know!