Tagine of Eggplant and Olives
3 tablespoons olive oil
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.
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)
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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