Vegetarian Tagine with Preserved Lemon

Ingredients:

• 1/2 onion (60g)
• 1/4 eggplant
• 1/2 tomato
• 1-2 potatoes (100g)
• 3 dried apricots
• 1 preserved lemon
• 1/2 teaspoon harissa
• 1/2 teaspoon garam masala
• 1/2 teaspoon Ras el Hanout spice mix
• 4 tablespoons olive oil
• 3 tablespoons water

Preparation:

Slice the eggplant and sprinkle it with salt. After 10 minutes, pat it dry with a paper towel.
Pour 1 tablespoon of olive oil into the bottom of a tagine dish and add the diced onion. Heat gently on the lowest flame. Next, arrange the potato wedges, eggplant slices, tomato wedges, and sliced apricots.
Mix the harissa, garam masala, and Ras el Hanout with 3 tablespoons of olive oil and water. Drizzle this mixture over the vegetables in the tagine. Place the quartered preserved lemon on top.
Cover and cook on the lowest heat for 1 hour.