Eggplant & Tomato Casserole
1 medium eggplant, cut into large chunks
¼ pumpkin, cut into large bite size pieces
1 red onion, sliced into half moons
3 garlic cloves, sliced
4 fresh dates, pitted and broken into halves
1 tbsp coriander powder
1 tbsp ground cumin
1 pinch of saffron
1 cinnamon stick
1 tin of diced tomatoes
1 cup of liquid stock
1 cup uncooked couscous
Heat a tagine or saucepan on a high heat, then add the onions and the garlic and
stir. Add a little water, then add the ground coriander, cumin, a pinch of saffron, a cinnamon stick and add a dash of water and stir. Add the diced tomatoes, then add the pumpkin and the eggplant pieces, add the chickpeas and the dates.
Add one cup of liquid stock and cover the tagine with a lid. Reduce the heat stir
occasionally and cook until the pumpkin is softened. Squeeze over the juice of half a lemon, stir and then serve.
To cook the couscous:
Place 1 cup of uncooked couscous into a bowl and add 2 cups boiling water. Cover with a lid and stir after 10 minutes to ensure all of the water has been absorbed. Serve with the casserole.
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