World Cuisine

Spicy Courgette, Aubergine and Date Tagine

cook 30 mins
  • 3–4 tablespoons olive oil
  • 2–3 garlic cloves, chopped
  • 1 onion, sliced
  • 1 red pepper, cored, deseeded and sliced
  • 1 aubergine, halved and sliced
  • 2 courgettes, sliced
  • 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
  • natural yogurt
  • 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.
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