225 g (7 1/2 oz) ready-to-eat pitted dates, halved lengthways
2–3 teaspoons ras el hanout
2 teaspoons sugar
2 x 400 g (13 oz) cans chopped tomatoes
bunch of flat leaf parsley, chopped
small bunch of coriander, chopped
salt and pepper
chunks of crusty bread
Heat the oil in a heavy-based frying pan or the base of a tagine, stir in the garlic, onion and red pepper and cook for 1 minute, then add the aubergine and courgettes and cook for a further 2 minutes.
Add the dates, ras el hanout, sugar, tomatoes and half the herbs and heat until bubbling for 2 minutes. Cover and cook over a medium heat for 25 minutes.
Season, garnish with the remaining herbs and serve with dollops of yogurt and crusty bread.