Eggplant, Tomato, & Chickpea Tagine

Lucky me! My friend gave be several beautiful eggplants from her garden. This flavorful North African vegetarian stew was a perfect way to use them. I served it over whole wheat couscous as well as with warm flatbread to soak up all of the delicious sauce.

The recipe was adapted from 177milkstreet.com. I modified the recipe to prepare it in my stove top pressure cooker. I also increased the amount of garlic, substituted my CSA beefsteak tomatoes for half of the grape tomatoes, and omitted the harissa. We ate it with steamed CSA broccolini on the side. It was healthy and hearty vegetarian feast.

Yield: Serves 6

  • 4 T extra-virgin olive oil
  • 8 medium to large garlic cloves, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 cups (1 pint) grape or cherry tomatoes, halved
  • 2 large beefsteak tomatoes, cut into 1/2-inch pieces (or substitute an additional 2 cups (1 pint) grape or cherry tomatoes)
  • 4 tsp finely grated fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4 tsp ground cinnamon
  • 2 1/2 tsp Kosher salt, plus more
  • 1 tsp freshly ground black pepper, plus more
  • 2 pounds eggplant, trimmed and cut into 1-inch chunks
  • 15 oz can chickpeas, rinsed and drained
  • freshly squeezed juice from 1/2 of a lemon, plus lemon wedges to serve, if desired
  • 1 cup lightly packed fresh cilantro leaves, finely chopped
  • harissa, for serving, optional (as a topping for a little spice)
  • whole wheat couscous, for serving (I cooked 1 cup of couscous per the package directions)
  • warm flatbread, for serving, optional (I served it with naan)
  1. In a stove top pressure cooker (or a 6-quart Instant Pot), sauté the oil and garlic over medium heat, stirring often, until golden brown, about 30 seconds to 1 minute. 
  2. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons coarse salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
  3. Stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  4. Lock the lid of the pressure cooker (or Instant Pot) in place. Over medium heat, bring to low pressure (first line on a stove top pressure cooker). Cook for 3 minutes.
  5. Meanwhile, cook the couscous. Set aside.
  6. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
  7. Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper.
  8. Stir in the cilantro.
  9. Serve over couscous garnished with additional cilantro, drizzled with additional oil (I omitted it) and with warm flatbread and lemon wedges on the side, as desired.

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