Eggplant Tagine - Transform Your Dinner with This Flavor-Packed Moroccan Berber Dish

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until onion is translucent.

Stir in diced eggplant and cook for about 5 minutes until slightly softened.

Add chopped tomatoes, red bell pepper, chickpeas, and all spices. Stir well to combine.

Pour in vegetable broth and bring to a simmer.

Cover and let it cook for about 25-30 minutes, stirring occasionally, until the eggplant is tender.

Season with salt and pepper to taste.

Remove from heat and let it sit for a few minutes before serving.

Garnish with fresh cilantro before serving.

Serve hot with couscous or bread.

Equipment Needed

Spice Level:

Dietary