Tagine with eggplant

Name: tagine with eggplant
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 onion; 3 stem celery; 3 eggplant; 2 toe garlic; 3 el traditional olive oil; 2 tl paprika; 2 tl Ketoembar ground coriander; 1 tl ground cumin; vegetable stock; 400 g tomato cubes look; 2 el Red wine vinegar

Tagine with eggplant, garlic, oil, herbs and tomato cubes

Ingredients

2 onion
3 stem celery
3 eggplant
2 toe garlic
3 el traditional olive oil
2 tl paprika

2 tl Ketoembar ground coriander
1 tl ground cumin
Vegetable stock
400 g tomato cubes look
2 el Red wine vinegar

Kitchen Stuff

tagine or large frying pan with a thick bottom

Directions

Cut the onions into slices and the celery in 2 cm slanted pieces.
Cut the aubergines into cubes and cut the garlic coarsely.
Heat the oil in the tagine. Fry the onion, garlic and celery for 2 minutes.
Stir in the eggplant, paprika, coriander and cumin and crumble the bouillon tablet on top.
Add the tomatoes and vinegar. Leave on low heat with the lid on the tagine for 30 minutes. Stir occasionally.
Season with pepper and salt. Bon appétit! .