Vegetables For Moroccan Vegetable Pot

Our answer

Nigella's Moroccan Vegetable Pot And Cous Cous With Pine Nuts And Dill (from AT MY TABLE is an aromatic vegetable stew that is served with a quick, herby couscous. The vegetables include carrots, potatoes, parsnips and aubergine (eggplant) but can include any robust vegetables that you may have in your fridge or pantry.

You could just increase the quantities of the other vegetables, if that is easiest. Otherwise, if you want a little more variety, we would suggest using peeled and cubed butternut squash. The weight of a medium-large aubergine is approximately 350-400g (13-14 ounces) so we would aim to use this amount, which should be roughly the top (non-bulbous) end of a small to medium-sized butternut squash. The recipe is very flexible so you don't have to have an exact amount. Peel the squash and cut it into large bite-sized chunks, then add it to the stew with the rest of the vegetables.