Tagine of Eggplant and Olives

(4 votes)

3 tablespoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin seeds
6 plum tomatoes, chopped
1/2 cup water
1 small pinch of saffron
1 eggplant, cut into 1/2-inch cubes
1/4 cup raisins
1 cup greek-style green olives, pitted
salt and freshly ground pepper to taste
1 cup cooked chickpeas (garbanzo beans)
1/2 lemon, sliced into 4 wedges

Cooked couscous or quinoa (available in whole-foods markets and some supermarkets)

In a heavy saucepan, heat the olive oil and the onions over medium heat. Sauté the onions for 5 minutes, stirring frequently. Add the garlic, paprika, ginger and cumin and sauté for 2 minutes longer. Add the tomatoes, water, saffron, eggplant, raisins, olives and salt and pepper. Turn the heat to low, and simmer the tagine for 30 minutes.

Add the chickpeas to the vegetables. Taste, and adjust the seasonings. Serve in soup crocks over mounds of quinoa or couscous, with a lemon slice on each serving.

Makes 4 servings.

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