Eggplant Tomato and Chickpea Tagine
A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This particular chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors. For extra depth and a touch of spiciness, swirl a spoonful of harissa into the tagine just before serving or offer some at the table for spooning on to taste. Serve with crusty bread, warmed flatbread or couscous to soak up the delicious sauce. Don’t shortcut the prep by leaving the tomatoes whole. Slicing 2 pints of grape tomatoes may take some time, but this step helps the tomatoes break down and cook at the same rate as the eggplant
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 1/4cup extra-virgin olive oilplus more to serve
  • 4 medium garlic clovesfinely chopped
  • 1 medium yellow onionroughly chopped
  • 2pints grape or cherry tomatoeshalved
  • 4tsp finely grated fresh ginger
  • 1 1/2tsp ground cumin
  • 1tsp sweet paprika
  • 1/4tsp ground cinnamon
  • Kosher salt and ground black pepper
  • 2lbs Eggplanttrimmed and cut into 1-inch chunks
  • 15 1/2oz can chickpeasrinsed and drained
  • 1tbsp lemon juiceplus lemon wedges to serve
  • 1cup lightly packed fresh cilantrofinely chopped
  1. START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and garlic, then cook, stirring often, until the garlic is golden brown, about 4 minutes. Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes. Press Cancel, then stir in 1/4 cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
  2. Fast: Lock the lid in place and move the pressure valve to sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.


    Slow: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 5 to 6 hours; the tagine is done when the tomatoes have broken down and the eggplant is very tender. Press Cancel, then carefully open the pot.
  3. FINISH: Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro. Serve drizzled with additional oil and with lemon wedges on the side.