Cut the eggplant, red capsicum and red onion into bite sized chunks and add them to a large baking dish or two medium sized baking dishes.
Drain and rinse the canned chickpeas and add them to the dish together with the sultanas, ras el hanout, smoked paprika and salt. Mix everything.
Now, add the canned tomato, orange juice and olive oil and give everything a mix.
Bake the tagine at 160°C fan bake for 55-60 minutes.
Serve with bread or couscous. Enjoy!
Notes
*If you can't get a hold of ras el hanout you can substitute it with a combination of ground cinnamon, ground cumin and ground coriander with a pinch of ground cardamom and some ground pepper.
Keyword capsicum, chickpeas, eggplant, ras el hanout, red onion
Nutrition Facts
Easy Eggplant Tray Bake Tagine
Amount Per Serving (560 g)
Calories 204Calories from Fat 86
% Daily Value*
Fat 9.5g15%
Saturated Fat 1.3g8%
Trans Fat 0.01g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 5.3g
Cholesterol 0mg0%
Sodium 607.4mg26%
Potassium 731.3mg21%
Carbohydrates 47.7g16%
Fiber 11.1g46%
Sugar 21g23%
Protein 9.6g19%
Vitamin A 1761IU35%
Vitamin C 82.3mg100%
Calcium 61.4mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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