1 tbsp. olive oil
1 red onion, coarsely chopped
2 garlic cloves, crushed
3 medium carrots, thinly sliced
3 celery stalks, chopped into 1/2″ pieces
2 tsp. harissa paste
2 tomatoes, peeled, roughly chopped
6 baby eggplants, stalks trimmed, cut in half lengthwise
1 c. okra, tops removed
2 tbsp. parsley
1 c. water
a few pinches salt
Heat the oil in a tagine on medium. Fry onion, garlic, carrots, celery until all just beginning to brown. Stir in harissa and cook for one minute. Add tomatoes, 1 c. water, and salt. Cover and cook gently for 30-40 minutes, until vegetables are beginning to soften.
Add eggplants, and cook for 15 minutes. Add okra and cook for another 15-20 minutes.
For serving, the consistency should be quite thick. Remove the lid and boil if needed. Stir in parsley just before serving.
Le Creuset tagine booklet