Smoky aubergine & pepper tagine

Dinner with 14 ingredients.

Servings: 4

Total time: 85 minutes

Ingredients

• handful of toasted flaked almonds
• chopped mint and/or coriander
• 2 x 400 g cans chopped tomatoes
• couscous or flatbreads
• 1 red onion roughly chopped
• 2 aubergines cut roughly into small chunks
• 2 tablespoon olive oil
• drizzle of extra virgin olive oil
• 3 tablespoon baharat spice mix
• 2 garlic cloves crushed or finely grated
• 200 millilitre vegetable stock or water
• 3 mixed peppers (not green) cut into small chunks
• smoked or regular sea salt flakes
• 700 gram jar haricot beans drained and rinsed

Method

1. Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, olive oil, baharat, garlic and 1 tsp sea salt flakes in a large, deep roasting tin. Roast for 30-40 mins until the vegetables are just charring around the edges.
2. Add the tomatoes, stock or water and haricot beans, mix well, then return to the oven for a further 30 mins to reduce the sauce. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then warm through in a pan or roasting tin in the oven at 180C/160C fan/gas 4 for 30 mins or until piping hot.
3. Taste and adjust the salt as needed using the smoked sea salt, if you have it. Drizzle with the extra virgin olive oil, then scatter with the herbs and flaked almonds before serving hot, with couscous or flatbreads on the side.