Squash & Aubergine Tagine with Olives

This squash & aubergine tagine is a delicious vegetarian dinner. Bursting with Moroccan flavour this tagine is healthy and suitable for vegans!

Course Main Course

Cuisine African

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 245kcal

2 tablespoon Olive Oil
1 large Aubergine
400-500 g Squash I used crown prince squash but if you can't get then use butternut
1 Onion
2 cloves Garlic
2 Chillis whole
2 teaspoon Ras el Hanout
2 teaspoon Rose Harrisa
1 Cinnamon Stick
5 Cardamom Pods
1-2 Preserved Lemons halved
1 Lemon
1 tablespoon Honey
400g tin Chopped Tomatoes
300 ml Chicken/Vegetable Stock
100 g Green Olives
Couscous and Pitta Bread to serve

Preheat the oven to 160°C. Put 1tbsp of olive oil in a large ovenproof casserole or tagine. Cut aubergine and squash into chunks and fry over a medium-low heat until slightly softened.
Add the onion and garlic and fry until translucent. Add ras el hanout, harissa and whole chilli peppers, and fry for 1-2 mins until fragrant.
Add cinnamon, passata, preserved lemons, juice of the lemon, honey, stock and cardamoms. Season with salt and pepper, cover and put in the oven for 1 hour.
Remove from the oven. Add the olives and remove the chillies, cinnamon stick, preserved lemons and serve with couscous and pitta bread.