I think what draws me to tagine so much and so often is their versatility. Of course there is a very traditional way to make them, but I noticed throughout my travels in Morocco that they are always made with whatever is available, which a few key ingredients that are usually consistent. For example, if you’re making meat in the tagine, there’s almost always preserved lemon.
What You’ll Need:
1/2 fennel bulb
1 medium-sized carrot
1 japanese eggplant (they are smaller)
1 celery stalk
Freshly pitted taggiasca olives
Fresh hot pepper, chopped
If you don’t have a tagine, it’s ok (even though it’s only of my favorite things to cook in)! Use a medium-sized pan with a cover. Cut all your veggies into finger-sized sticks. Arrange them in a teepee and put the olives on top. Turn the flame on low, and generously add your spices to the top. Pour a cup of water over top and olive oil. Cover and let cook for 25-30 minutes. Buon appetito!