Eggplant and Squash Tagine with Caramelized Onions

Name: Eggplant and Squash Tagine with Caramelized Onions
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 ½ pounds onions, chopped; 1/3 pound shallots, chopped (or red onions); 4 garlic cloves, finely chopped, about 1 tablespoon chopped garlic ~1 pound of eggplant, quartered and chopped into 1.5 inch chunks (about 4 cups) ~1 pound of squash, peeled, deseeded and cut into large chunks (about 4 cups); 1 teaspoon ground turmeric; ½ teaspoon ground ginger; 1 teaspoon salt or more to taste; ¼ teaspoon ground black pepper; 2 cups water; 1/2 cup raisins Chopped cilantro for garnish

Serves 4

Adapted from Nargisse Benkabbou

eggplant onions winter squash

Method

1
In a large casserole, warm the olive oil over medium-high heat. Once the oil is warm, transfer the onions and the shallots. Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.
2
Once the onions are soft and translucent, uncover and reduce the heat to medium low. Stir occasionally for 20 minutes until the onions are golden brown.
3
Add the rest of the ingredients (garlic, eggplant, squash, turmeric, ginger, salt, black pepper, water and raisins) and cover the casserole with a lid. Let simmer gently and leave until the vegetables are cooked, about 35 minutes.
4
Serve warm with couscous, brown rice or bread and garnish with cilantro.

From the farm's kitchen

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