Eggplant and Tomato Vegetable Tagine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetable stew simmered with aromatic spices and fresh herbs, perfect for cooler evenings. This north african-inspired vegetarian ready in about 55 minutes pairs medium, cubed eggplant, olive oil, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 North African cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Toss eggplant cubes with 1 tsp salt, let sit for 15 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add eggplant and cook for 8 minutes, stirring occasionally, until golden brown and tender.
  3. Step 3: Remove eggplant and set aside. Add bell pepper to the pot and cook for 4 minutes until softened.
  4. Step 4: Stir in garlic, cumin, and cinnamon, and cook for 1 minute until fragrant.
  5. Step 5: Add diced tomatoes, stock, and cooked eggplant back to the pot. Bring to a gentle simmer, cover, and cook for 20 minutes until vegetables are tender.
  6. Step 6: Stir in fresh cilantro and lemon juice, and simmer uncovered for 5 minutes to blend flavors.
  7. Step 7: Taste and adjust salt and pepper as needed. Serve warm with crusty bread.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Eggplant and Tomato Vegetable Tagine take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Tomato Vegetable Tagine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, cubed eggplant from drying out.

Can I substitute ingredients in Eggplant and Tomato Vegetable Tagine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Tomato Vegetable Tagine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Eggplant and Tomato Vegetable Tagine?

North African vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes