Eggplant & Golden Squash Tagine with Chickpeas & Raisins
(compliments of Williams Sonoma’s Eat Well cookbook)

1 1/2 lb butternut squash

1 lb slender eggplants

1 1/2 tbsp olive oil

1 yellow onion, finely chopped

1 clove of garlic, minced

2 tbsp Ras El Hanout*

1/2 tsp ground turmeric

Salt and pepper to taste

1 can (14 1/2 oz) chickpeas, drained

1 1/2 cups vegetable broth

1/2 preserved lemon, rinsed and chopped*

1 1/2 tsp lemon juice

1/2 cup chopped fresh parsley

1/2 cup toasted almonds

1/4 cup raisins or currants (I used raisins)

*Ras El Hanout is a Morrocan spiceblend that gives stews and tagines a complex flavor. When I made this dish, I couldn’t find this spice. So, as per instructions, I substituted cumin and coriander in equal amounts. I do believe this is the first reason my tagine turned out so bland. I’m happy to report that since this dish, I successfully located and bought some Ras El Hanout at Whole Foods. A do-over is in my near future!

*Preserved lemons are another distinctive ingredient that make Morrocan dishes (and, as I learned yesterday, can even mean the difference between a good curry, and a great curry) their amazing flavor. Herein lies the final reason my version of this dish ended up being somewhat tasteless: as per instructions for those not having preserved lemons, I substituted with a tablespoon of lemon juice and a 1/4 teaspoon of salt. I highly recommend not trying this dish until you have either found preserved lemons in a Middle Eastern market near you, or have made them yourself – the latter of which I plan to do in the next few weeks.

1. Peel and halve squash, coop out seeds, and cu into 1 inch chunks. Trim eggplants and cut into 1 1/2 inch chunks.
2. Heat oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft.
3. Stir in the Ras El Hanout, turmeric, and 1/2 tsp of the salt and cook for about a minute.
4. Add the squash, eggplant, chickpeas, broth, and preserved lemon. Bring to a boil.
5. Reduce the heat to maintain a simmer, cover, and cook until the squash and eggplant are tender, about 20 minutes.
6. Stir in the lemon juice and add salt and pepper to taste (remember: salt brings out the dominant flavors in your food, so add salt 1/4 tsp at a time and keep tasting until you are happy with the flavor, but not so that it’s over salted).
7. In a small bowl, mix 2/3 of the parsley, almonds, and raisins. Stir this into the tagine. Sprinkle the remaining parsley on top of the tagine and serve.

Remember: do not try this dish until you get the right ingredients, or unless you have a better command of spices than I do (because then you might be able to mess around with some spice mixtures to get a great taste).