This is one of my new favorite simple weeknight meals. The rich flavors and textures in this dish satisfy me completely and pair perfectly with millet, which is packed with iron, B vitamins and calcium (and is naturally gluten-free). No need to slave over a hot stove in steamy summertime – this dish can be made in under 30-minutes.
It's also super versatile, so serve it as a main dish on Meatless Monday, as a side to your favorite grilling fare, or bring it to a potluck.
- 1 cup uncooked millet
- broth, optional
- extra-virgin olive oil
- ½ medium onion, chopped
- 1 zucchini, cut in half lengthwise then sliced
- ½ eggplant, chopped
- 2 ripe medium tomatoes
- 3 cloves of garlic, chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- pinch of cayenne pepper
- pinch of salt
- cracked black pepper
- pitted Kalamata olives, chopped (approximately 8-10)
- ½ of a lemon
Rinse millet, and in a medium saucepan combine with 2 cups of water (or broth). Bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
Take a quick peek to make sure all of the liquid has been absorbed. When it is, remove from heat, and keep covered for 10 minutes. Fluff with a fork.
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté for about 3 minutes.
Stir in the zucchini, eggplant, tomatoes and garlic, stirring constantly (to prevent the garlic from burning) for another minute.
Add the tomato paste, cumin, smoked paprika, cayenne, salt and pepper. Add a splash or two of water to prevent sticking if necessary. Cover the pan, and cook for 10-15 minutes, stirring every 5 minutes, until the flavors have melded and vegetables are to your desired tenderness
Remove from heat, adjust the seasoning to your liking. Squeeze in the lemon juice, toss in the olives and stir well.
Serve over the millet and enjoy!