This vegetarian tagine (adapted from Tassajara) is wonderfully fragrant and delicious. Filled with fresh garden produce, it’s a great summer dish. The sweet fruit and salty olives add a lot of depth – it’s a good choice for a special family or company meal. Serve over spiced couscous with flat breads and a crisp salad – (although it really will stands alone) – just don’t overcook the vegetables. You will love the leftovers – if you have any!
- 6-8 red potatoes, quartered
- 1 small eggplant, peeled and cut into half moons, about 3/4″ thick
- l large red onion, thinly sliced
- 2 peppers cut in large dice (red, yellow or orange)
- 1/4 pound green beans, stemmed and but in pieces
- 4 fresh ripe tomatoes, seeded and diced
- 1 small can artichoke hearts (in water) , drained and quartered
- 1/2 cup sliced dried apricots
- 1/4 cup black olives, pitted and cut in half or quarters
- 1-1/2 teaspoon ground cumin
- 1-1/2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground saffron
- olive oil (several tablespoons)
- 2-3 cups vegetable stock
- 1 bunch flat leaf parsley, washed and chopped
- 1 small bunch fresh cilantro, picked, washed and chopped
- Assemble all ingredients.
- Preheat oven to 400 degrees. Toss potatoes with small amount of olive oil (just enough to lightly coat them) and roast for about 10 minutes until they begin to soften. Remove from oven and set aside.
- Place sliced eggplant in a colander, salt and allow to sweat for 20-30 minutes to release excess moisture and making it meatier (this can be done while you prepare the other vegetables). Drain and pat dry before adding to pan.
- Place a large wide saucepan on medium high heat. When hot (not smoking) add 1-2 tablespoons olive oil and onion. Cook until they start to soften, add the dry spices and toss until they release aromas.
- Add eggplant and peppers and enough stock to prevent the vegetables from sticking and burning.
- When eggplant begins to soften, add tomato paste, honey, beans, potatoes, tomatoes, artichoke hearts, apricots and olives. Stir and add stock to make a nice sauce. Cover pan, reduce to low simmer and cook for 45-60 minutes, adding stock if necessary. Flavors should infuse nicely, but do not overcook.
- Add parsley and cilantro, adjust seasonings and serve.