Spiced Vegan Tomato and Eggplant Tagine

/ Vegan Recipes / By

Looking for a vibrant and satisfying dish? This Vegan Tomato and Eggplant Tagine is just what you need! Packed with bold flavors and wholesome ingredients, it’s a delightful vegan recipe that everyone will adore. Perfect for impressing guests or enjoying a cozy night in, this tagine will transport your taste buds straight to Morocco.

This dish is a true celebration of vegetables, featuring tender eggplant and juicy tomatoes simmered with aromatic spices. Each bite is a burst of flavor, complemented by the natural sweetness of the tomatoes and the richness of eggplant. The result? A comforting and hearty meal that’s both healthy and delicious.

Delicious Vegan Tomato and Eggplant Tagine Recipe

A colorful bowl of Vegan Tomato and Eggplant Tagine with eggplant, tomatoes, and bell peppers, garnished with herbs, set on a rustic table.

This Vegan Tomato and Eggplant Tagine is a colorful medley of vegetables simmered in savory spices, creating a rich and aromatic sauce. It’s perfect served over fluffy couscous or with warm crusty bread, making it a versatile dish suitable for any occasion.

Ingredients

  • 1 large eggplant, diced
  • 2 cups ripe tomatoes, chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions

  1. Prepare the Vegetables: Dice the eggplant, chop the tomatoes, onion, and bell pepper, and mince the garlic.
  2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and golden, about 3-4 minutes.
  3. Cook the Eggplant: Add the diced eggplant and bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften.
  4. Add Tomatoes and Spices: Mix in the chopped tomatoes, chickpeas, cumin, coriander, paprika, cinnamon, salt, and pepper. Stir well to combine and bring the mixture to a simmer.
  5. Simmer: Reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, stirring occasionally, until the eggplant is tender and the flavors meld together.
  6. Serve: Garnish with fresh cilantro or parsley and serve hot over couscous or with crusty bread.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 180kcal
  • Fat: 7g
  • Protein: 6g
  • Carbohydrates: 25g