Mediterranean Eggplant Tagine

Ingredients

• 1 tablespoon grapeseed oil
• 1 cup diced red onion
• 6 cups ½-inch diced, peeled eggplant
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 tablespoon grated ginger
• 1 teaspoon cumin seeds
• 2 cups tomato juice
• 2  lemons, zested and juiced
• 2 pinches saffron threads
• 1 cup garbanzo beans
• 1/4 cup dark raisins
• 1/3 cup green olives, pitted and quartered
• 1/4 cup toasted almonds, whole
• 6 sprigs cilantro
• sea salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil

Optional Garnish

• Freshly chopped basil, oregano and rosemary to taste

DirectionsAdd grapeseed oil to large deep skillet over medium heat. Add onion, eggplant, salt, pepper, garlic, paprika, ginger and cumin. Cover. Cook 5 minutes, stirring often. Add tomato juice, lemon juice, lemon zest and saffron. Fold in garbanzo beans. Simmer 20 minutes or until liquid coats eggplant, stirring often. Fold in raisins and olives. Transfer to tagine dish. Cover with tagine lid to keep warm. Before serving, garnish with almonds and cilantro sprigs. Fold in optional herbs and season with salt and pepper. Drizzle with olive oil.