Moroccan Vegetable Ragout

1 potato, cut into 1/2" cubes
1 carrot, sliced
1 med. yellow onion, diced
3 cloves garlic, minced/pressed
1 small eggplant, sliced
1 zucchini, sliced
1 14.5 ounce can diced tomatoes
vegetable stock, about 3/4 c
1 tsp minced fresh ginger
1/2 (heaping) tsp ground cumin
1/2 (heaping) tsp turmeric
1/2 tsp sea salt
1/4 (heaping) tsp paprika
1/4 tsp cayenne
2-3 T olive oil
juice of 1/2 lemon

Heat oil in a deep pan over medium heat. Add the onion, potato, carrot and garlic. Saute until softened, about 5 minutes. Stir in ginger, cumin, turmeric, salt, paprika and cayenne and cook, stirring for 30 seconds to bring out the flavors of the spices. Add can of tomatoes, veg stock and lemon juice. Reduce heat to low, cover and simmer for 30 minutes, or until potatoes are cooked through.

Serve over couscous. Makes 4 servings.