Ingredients (6 servings)
- 2 mediumeggplant, cubed
- 2 mediumzucchini, sliced
- 3 largecarrots, sliced
- 2 mixed colorsbell peppers, sliced
- 2 mediumonions, sliced
- 4 largetomatoes, chopped
- 2 piecespreserved lemons, chopped
- 3.57 ozgreen olives, pitted
- 1.69 cupsvegetable stock
- 2.03 fl ozolive oil
- 1 tspground ginger
- 1/2 tspground cinnamon
- 1 tspground cumin
- 1/2 tspturmeric
- 1 pinchsaffron
- 1.07 ozfresh cilantro, chopped
- 2.14 ozalmonds, slivered
Instructions
- 1
Heat olive oil in large tagine or heavy pot.
2min - 2
Sauté onions until softened, about 5 minutes.
5min - 3
Add all spices and saffron, cook 1 minute until fragrant.
1min - 4
Add eggplant and cook 5 minutes until lightly browned.
5min - 5
Add carrots, peppers, and tomatoes with stock.
3min - 6
Cover and simmer 20 minutes until vegetables are tender.
20min - 7
Add zucchini, preserved lemons, and olives. Cook 10 minutes more.
10min - 8
Stir in cilantro and garnish with almonds.
2min
Frequently Asked Questions
Everything you need to know about making Moroccan Tagine Vegetables
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