vegetable tagine

Directions

1. The pumpkin is cut into slices and soaked in water for 15 minutes, with half a teaspoon of salt. ⏱ 15 min
2. The apples are peeled and then cut into slices. ≈ 3 min
3. The hot pepper seeds are kept whole. ≈ 3 min
4. First, the apple slices are fried in oil, then the eggplant, and finally the peppers. ⏱ ≈ 8 min
5. The tomatoes are sliced and placed in a cast-iron skillet. ≈ 3 min
6. The Tifall coating is placed on top of the oven, on the rack, and not inside. ⏱ ≈ 35 min
7. We allow the tomatoes to cook until they soften due to the heat, stirring occasionally. ⏱ ≈ 10 min
8. Once the tomatoes are softened, add a teaspoon of salt, a teaspoon of ground cumin, a quarter teaspoon of ground cinnamon, and a half teaspoon of spice blend, while stirring. ≈ 3 min
9. Add the eggplant, zucchini, and bell peppers, gently stirring to ensure they are well submerged in the tomato juice. ≈ 3 min
10. It is covered in aluminum foil and allowed to rest for about 15 minutes, just enough for the other vegetables to soften slightly, before being served. ⏱ 15 min