This is a really tasty vegetarian dish and is wonderful if left to mature for a couple of days. It can be frozen, if required. Serve with cous cous to soak up the juices.
2 tbsp olive oil
1 large onion, sliced
1 tsp ground cinnamon
1 aubergine, cut into 4cm chunks
400g can chopped Italian tomatoes
2 tsp Harissa paste (or a bit more if you like it spicy!)
1 parsnip, cut into 2.5cm chunks
1 sweet potato, cut into 2.5cm chunks
150g pack semi dried pitted soft apricots
To garnish: 50g roasted almonds, roughly chopped
Good handful fresh flat-leaf parsley roughly chopped
In a large saucepan with a tight-fitting lid, heat the oil and gently cook the onion for 4-5 minutes, until starting to soften. Stir in the cinnamon and cook for 1 minute.
Stir in the aubergine and cook for a further 5 minutes until it has started to soften.
Add the chopped tomatoes, 300ml boiling water and the harissa. Season, then stir in the parsnip, sweet potato and apricots. Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
Garnish with the chopped almonds and parsley, I serve it with a lemon flavoured cous cous.
2 tbsp olive oil
1 large onion, sliced
1 tsp ground cinnamon
1 aubergine, cut into 4cm chunks
400g can chopped Italian tomatoes
2 tsp Harissa paste (or a bit more if you like it spicy!)
1 parsnip, cut into 2.5cm chunks
1 sweet potato, cut into 2.5cm chunks
150g pack semi dried pitted soft apricots
To garnish: 50g roasted almonds, roughly chopped
Good handful fresh flat-leaf parsley roughly chopped
In a large saucepan with a tight-fitting lid, heat the oil and gently cook the onion for 4-5 minutes, until starting to soften. Stir in the cinnamon and cook for 1 minute.
Stir in the aubergine and cook for a further 5 minutes until it has started to soften.
Add the chopped tomatoes, 300ml boiling water and the harissa. Season, then stir in the parsnip, sweet potato and apricots. Bring to the boil, then cover and simmer for 15-20 minutes, stirring occasionally until the vegetables are tender.
Garnish with the chopped almonds and parsley, I serve it with a lemon flavoured cous cous.