Moroccan Eggplant and Olive Tagine

  • 3 TB olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 ½ tsp paprika
  • ½ tsp ground ginger
  • ½ tsp ground cumin seeds
  • 6 plum tomatoes, chopped
  • ½ cup water
  • 1 small pinch saffron, steeped in 2 TB hot water
  • 1 medium eggplant, cut into ½” cubes
  • ¼ cup raisins
  • 1 cup green olives, pitted
  • Salt and freshly ground pepper to taste
  • 1 cup cooked chickpeas, canned is fine
  • 1 lemon, cut into wedges

In a heavy saucepan, heat olive oil over medium heat and add onions. Saute the onions for 5 minutes, stirring frequently. Add the garlic, paprika, ginger and cumin and sauté for another 2 minutes. Add the tomatoes, water, saffron and liquid, eggplant, raisins, olives and salt & pepper. Simmer over low hear for 30 minutes, stirring occasionally. Add chickpeas, taste and adjust seasonings. Top each serving with a lemon wedge. Optional: heat lemon wedges in a medium-hot frying pan for 30-60 seconds, until browned a bit. Flip to cook other side and use as garnish on tagine. Serve tagine over quinoa, couscous or rice.

Adapted from Vegetarian Planet, by Didi Emmons

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