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Tunisian Ratatouille

2 tablespoons vegetable or olive oil
4 large cloves garlic, minced
8 shallots, peeled, cut in fourths if large
1 medium eggplant, unpeeled, cut into 1-inch cubes
8 ounces small mushrooms, trimmed
1 red bell pepper, cored and seeded, cut into 1-by-1/1-inch strips
1 yellow bell pepper, cored and seeded, cut into 1-by-1/2-inch strips
1 to 1 1/2 teaspoons minced jalapeno chili, seeds removed before mincing
6 ounces peeled baby carrots or 2 large sliced carrots
1 medium turnip, peeled and cut in 1-by-1/2-inch strips
2 Roma tomatoes, seeded and chopped
1/2 cup golden raisins
1/2 cup mango chutney
1 teaspoon turmeric
1 teaspoon curry powder
1/4 teaspoon dried red chili flakes
1 tablespoon toasted sesame seeds for garnish

Preheat oven to 350 degrees. Place a medium nonreactive saucepan
with 3 inches of water on high heat. Meanwhile, heat oil in large,
oven-proof Dutch oven on medium-high heat. Add garlic, shallots,
eggplant and mushrooms to Dutch oven. Toss and cook until eggplant
starts to brown nicely. Stir in bell peppers and jalapeno remove
from heat.

When water in saucepan boils, add carrots and turnip; cook about
4 minutes or until tender-crisp. Drain and add to eggplant mixture.
Stir in tomatoes, raisins chutney, turmeric, curry powder and chili
flakes. Return to medium-high heat and cook, stirring frequently,
for 5 minutes.

Bake, uncovered, 25 minutes. Sprinkle with toasted sesame seeds.
Makes 6 to 8 servings.

To toast sesame seeds: Place seeds in a small skillet over medium
heat. Shake handle to redistribute seeds as they brown. Cook
until lightly browned and watch carefully because s esame seeds
burn easily.

Use caution when handling chili peppers, taking care not to touch
face or eyes and washing thoroughly afterward.

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