Smoky aubergine & pepper tagine

Make a batch of our aubergine and pepper tagine at the start of the week for a couple of lunches, and then put extra portions in the freezer for a rainy day

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 283
  • fat 8g
  • saturates 1g
  • carbs 31g
  • sugars 0g
  • fibre 17g
  • protein 13g
  • salt 1.5g


  • 2 aubergines, cut roughly into small chunks
  • 3 mixed peppers (not green) cut into small chunks
  • 1 red onion, roughly chopped
  • 2 tbsp olive oil
  • 3 tbsp baharat spice mix
  • 2 garlic cloves, crushed or finely grated
  • 2 x 400g cans chopped tomatoes
  • 200ml vegetable stock or water
  • 700g jar haricot beans, drained and rinsed
  • smoked or regular sea salt flakes
  • drizzle of extra virgin olive oil
  • chopped mint and/or coriander
  • handful of toasted flaked almonds
  • couscous or flatbreads


FOR NON-VEGANS You could fry some cubes of halloumi to add to the tagine at the end of cooking.
DOUBLE IT UP If you’re cooking in bulk and making the most of having the oven on, you can double the recipe up – just use a second tin to make sure everything cooks evenly.


  1. Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, olive oil, baharat, garlic and 1 tsp sea salt flakes in a large, deep roasting tin. Roast for 30-40 mins until the vegetables are just charring around the edges.

  2. Add the tomatoes, stock or water and haricot beans, mix well, then return to the oven for a further 30 mins to reduce the sauce. Will keep frozen for up to three months. Leave to cool completely first. Defrost in the fridge overnight, then warm through in a pan or roasting tin in the oven at 180C/160C fan/gas 4 for 30 mins or until piping hot.

  3. Taste and adjust the salt as needed using the smoked sea salt, if you have it. Drizzle with the extra virgin olive oil, then scatter with the herbs and flaked almonds before serving hot, with couscous or flatbreads on the side.

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