Moroccan Eggplant Tagine

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   Saute the onion and bell pepper in some olive oil and/or butter with salt and pepper until soft. Add the garlic, ginger, crushed tomatoes, water, bouillon cubes, chickpeas, cumin, cinnamon, paprika, saffron, harissa and honey. Salt and pepper to taste. Stir in the chopped eggplant. Bring to a boil. Reduce heat to low and simmer, covered, for about 15-20 minutes or until the eggplant is tender. Add the dried mint and adjust seasonings. To thicken the tagine, mix the chickpea flour with equal parts cold water. Stir this mixture into the stew and simmer for an additional minute. Serve with any of the above suggestions and enjoy!

* Per serving · 4 servings · Values may vary.

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