Spicy Eggplant and Egg Tagine
Ingredients
- 3 medium eggplant, cubed (12 cups)
- 3 medium bell peppers, thinly sliced (3 cups)
- 4 tomatoes, chopped (2 cups)
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1/4 cup olive oil
- 2 Tbs. ras el hanout
- 1 cup low-sodium vegetable broth
- 1 Tbs. harissa, plus more for garnish, optional
- 6 large eggs
- 1/2 cup coarsely chopped fresh parsley, for garnish
- 1/4 cup toasted pine nuts, for garnish
- 6 lemon wedges, for garnish
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