Eggplant (Aubergine) Tagine - Low Fat

• 2 tablespoons olive oil
• 1 teaspoon cardamom seed
• 1 cinnamon stick
• 1 large onion, thinly sliced
• 1 large eggplant, diced
• 2 garlic cloves, crushed
• 2 tablespoons harissa
• 400 g chopped tomatoes
• 12 cup vegetable stock
• 2 tablespoons honey, plus
• extra honey, to drizzle
• 2 tablespoons of fresh mint, chopped

1. Heat olive oil in pan.
2. Add cardamom and cinnamon and cook for 30 seconds.
3. Add onion and eggplant and cook stirring 3-4 minutes until golden.
4. Add the garlic, harrissa, tomatoes and stock.
5. Cook for 8 - 10 minutes until eggplant is cooked through.
6. Stir through the honey and season to taste with salt and pepper.
7. Serve drizzled with honey and mint sprinkled on top.

olive oil, cardamom seed, cinnamon, onion, eggplant, garlic, harissa, tomatoes, vegetable stock, honey, extra honey, mint

Taken from www.food.com/recipe/eggplant-aubergine-tagine-low-fat-169865 (may not work)