I found the original recipe in a book called Tagines & Couscous by Ghillie Basan. The main changes I have made is in the quantity of spices I have used. This is a lovely dish on its own as a vegetarian dish.
Hints & Tips
- You can replace the sugar with 3 tablespoons of Red Wine Vinegar.
- You can use fresh Basil instead of parsley.
- You can also make it without the dates.
- GF, DF, Veg, V
- Category: Dairy Free, Gluten Free, Side Dishes, Vegan, Vegetables, Vegetarian
Ingredients
- 5 tablespoons Olive Oil
- 1 teaspoon Sea Salt
- Leaves From a Large Bunch Flat leaf Parsley - Chopped
- 4 tablespoons Ras-El-Hanout
- 2 teaspoons Sugar
- 2 400g Tins Chopped Tomatoes With Herbs
- 225 grams Ready-To-Eat Dates, Stoned
- 2 Zuchini, Sliced
- 1 Aubergine/Eggplant, Halved Lengthways and Sliced Crossways
- 1 Large Red Pepper, Deseeded, Halved Lengthways and Sliced Crossways
- 10 Garlic Cloves, Chopped
- 2 Onions, Diced
- 2 teaspoons Freshly Ground Black Pepper
Instructions
- Heat the oil in a large non-stick pan.
- Add the onions and cook until golden brown. Add in the garlic and cook until golden.
- Add the ras-el-hanout and stir fry for a minute to release the aromas.
- Add the pepper, aubergine/eggplant and zuchini and cook for a further 5 minutes.
- Add the dates, tomatoes, sugar and mix thoroughly. Cover and cook for about 40 minutes on a low to medium heat until the vegetables are tender.
- Add in the salt and pepper and sprinkle the parsley over the top just before serving.
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