Eggplant Tagine

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

In a small pot, combine the couscous and 1¼ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!