Moroccan Vegetable Tajine

serves 5

2 tablespoons oil

1 medium eggplant, cut into half then into wedges

½ jar Charmaine Solomon’s Moroccan Spice Blend

11/2 cups water

6 dried apricots, halved

6 dates or prunes, pitted and halved

200g carrot, cut into 5cm chunks

1 cup cooked chickpeas or 1 tin chickpeas, drained

200g butternut pumpkin, peeled and cut into 5cm chunks

200g zucchini cut into batons

2 tablespoons chopped coriander

2 tablespoons toasted slivered almonds

Heat the oil in a large, wide pan and when hot cook the wedges of eggplant until golden on both sides.

Add Moroccan Spice Blend and water, the dried fruit, carrot and chickpeas. Cook, covered for 5 minutes then add the pumpkin and zucchini, stir and cover tightly and cook a further 15 minutes.

Serve arranged on steamed couscous and garnish with coriander and almonds.