Moroccan Vegetable Tagine - Just Dutch Oven Recipes

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Moroccan Vegetable Tagine

1/3 c Olive oil
2 md Onions; mince
4 Cl garlic; crush
4 ts Ground cumin
1 ts Turmeric; or 1/2 ts Saffron
1/4 -1/2ts cayenne pepper
4 c Tomato juice
3/4 c Sun-dried tomato bits
12 Pitted prunes; halve 15 1/2 oz Can garbanzo beans; rinse, drain
20 Sm ripe olive; pit
2 ts Salt
2 lg Russet potatoes; peel, 1/4" rounds
4 md Carrots; peel, 1/4" rounds
1 lb Eggplant; 1/4" rounds
2 md Zucchini; 1/4" rounds

In heavy ovenproof Dutch oven with lid heat oil over medium heat. Mix in onions and garlic. Cook 5-7 minutes until translucent. Add spices; cook and stir 2 minutes. Mix in tomato juice, tomato bits and prunes. Bring to boil, reduce heat and simmer 20 minutes. Mix in beans, olives and salt. Remove half the sauce; set aside. Heat oven to 350~. On the sauce remaining in Dutch oven layer the potatoes and carrots. Cover with the remaining sauce and layers of eggplant and zucchini. With a plate press the vegetables down firmly until the juices rise. Add enough water to barely cover vegetables. Bring to boil over low heat, cover and bake about 1 hour, 20 minutes until vegetables are tender. Serve with couscous.