Eggplant (Aubergine) Tagine - Low Fat

My DH loves eggplant and this is a great low fat version. From Delicious magazine. Serve with brown rice or couscous. Modified to suit our tastes.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
• 1⁄2 cup  vegetable stock
• 2  tablespoons honey, plus
•  extra honey, to drizzle
• 2  tablespoons of fresh mint, chopped

Directions

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. Cook for 8 - 10 minutes until eggplant is cooked through.
5. Stir through the honey and season to taste with salt and pepper.
6. Serve drizzled with honey and mint sprinkled on top.