Tagine with vegetables and meatballs

Peel the firm potatoes and cut into slices. Cut the carrots, aubergines and courgettes into slices. Cut the sweet potatoes into pieces. Cut the onion coarsely. Cut the tomato into cubes.

Place the slices of solid potato in the bottom of a large tagine or frying pan with lid. Pour in so much water that the potatoes are underneath, but no more.

Make a layer of carrot, then eggplant, sweet potato, zucchini and onion. Sprinkle each layer of vegetables with some salt. Mix the herbs and spices with tomato cubes and the leaf parsley and spread over the whole. Sprinkle with more than half of the olive oil. Put the lid on, put it on a low heat and let it simmer for an hour.

Roast the meatballs separately in a frying pan in a dash of olive oil, so that a nice crust comes up. Add the balls to the vegetables and serve.