Tagine of beef, prunes and eggplants

Sprinkle the eggplant cubes with salt. Leave the cubes in a colander for 20 minutes. Then dry them with kitchen paper or a clean tea towel. Sprinkle the meat with salt and pepper.

Heat the oil in a frying pan and fry the chopped onion for a few minutes, stirring.

Stir the meat dice through the fried onions and fry the meat briefly on all sides.

Add the eggplant cubes, the pieces of tomato, prunes, the cinnamon powder and the honey. Pour as much water into the pan as all ingredients are under three quarters.

Bring the water to a boil and then heat the heat source. Let everything stew very slowly for 2.5 hours.

Pour a few drops of oil into a small frying pan and toast the sesame seeds light brown. Remove them immediately. Sprinkle the dish with the sesame seeds.

Couscous tastes great here.