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Eggplant Stew with Figs and Walnuts

Eggplant Stew with Walnuts and Figs

I made this gem the other night:

1.5 c fresh chopped tomatoes

3 fresh figs chopped

6 tbsp olive oil

1/2 c quinoa

1/2 c millet

1/4 tsp sea salt

Eggplant (Medium sized, chopped into small bits)

1 tsp cayenne flakes (optional for fans of spicy)

1/2 tsp of black pepper

1/2 c of walnuts (crushed)

1 tbsp of dried basil

1 tbsp of dried oregano

1 carrot (chopped)

Put everything in a pot. I don’t remember how much water to add, but just make sure you add enough to create a stew. I had to initially bring everything to boil, then turn the heat down to medium-low, cover, then kept on coming back to add more water to the 7  cups I initially put in, until the grains were soft enough

Simmer on medium-low for 1 hour. You may need to add more salt, as I am not a salt person.

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