I was home alone for lunch today, and after all the posts about our recent trip to Morocco, I wanted to eat something Middle Eastern/Mediterraneany in flavor… so this is the lunch tray I prepared and ate less than 30 minutes ago. :) A turkish eggplant and lentil stew with chilies, tomatoes and pomegranate syrup that was so easy to make and absolutely delicious. An invented marinade of olive oil, pomegranate syrup, salt and pepper for the prawns that I roasted in a small toaster oven. And two large tortillas heated up on a dry pan to approximate the flatbreads from the region. The stew took an hour or so of slow cooking, but otherwise, this lunch was ready in 15 minutes. A quick, healthy and tasty lunch. Skip the prawns and it would have been totally vegetarian. Recipes for stew and prawns up in the next few days. The only thing “Moroccan” in the photo are the colorful plates and bowls, some of the dozen or so pieces that survived the long trip back.