Moroccan Tagine

I got this perfect and beautiful local eggplant yesterday to make one of my absolute favorite fall dishes: Moroccan Tagine! I have made this for a few years and I am certain it gets better every time! And since I bought the newest issue of Vegetarian Times recently that happened to feature Moroccan cuisine, I have had it on the brain... I often make this recipe so I can eat it for one meal and have another portion for a leftover dinner the next night, but last night I shared my meal with my friend Anna, who had never had Moroccan food before...so it was a treat for both of us!
I served the tagine over whole wheat couscous and drizzled it with a cucumber raita sauce. This meal is seriously divine...and awesome on a chilly fall night!
Tagine for Two (serves...2!)

1/2 Tbs olive oil

1/2 yellow onion, diced

1 clove garlic, minced

1 inch ginger, minced

1 medium carrot, diced

1/2 green pepper, diced

1 small eggplant, diced...and for God's sake leave the peel on!

1 small sweet potato, diced...also with skin on. come on people.

1/2 cup artichoke hearts, quartered

1/4 cup raisins

1 cup chopped tomato

4 kalamata olives, sliced

1 can garbanzo beans

1 cup chopped greens--I like kale or spinach especially

juice of 1/2 lemon

1 T turmeric powder

1 T cinnamon

1 tsp cumin

1/2 tsp cayenne, or paprika if you're not into heat

pinch of salt and pepper to taste

In a large pot, heat olive oil over medium heat. Saute the onion for about 5 minutes, until it starts to brown and caramelize. Add in the green pepper, carrot, ginger, and garlic, and saute for 2-3 more minutes. Add in the eggplant, sweet potatoes, tomatoes, and spices and cook for 5 more minutes. Squeeze in the lemon juice to deglaze the pan (adding a little water if needed), then stir in the garbanzo beans, olives, artichokes, greens, and raisins and reduce heat to a simmer. Cook for 15 more minutes, covered. Season with salt and pepper. Serve over fluffy whole wheat couscous and drizzle with Lemon Cucumber Raita sauce (recipe below)!

**I also like to add zucchini, cabbage, or peas sometimes, but this combination is my favorite!

Lemon-Cucumber Raita (Serves 2)

1/4 cup plain soy yogurt

juice of 1/2 lemon

1/4 cup cucumber, chopped

1/2 tsp dill weed

1/4 cup mint leaves

1/4 cup chopped fresh parsley

pinch of salt and pepper

1 clove garlic

Put everything in a blender or food processor and puree together until it has a smooth, creamy consistency. Chill for an hour or so before serving. Serve drizzled over Tagine for Two!