Recipes

Viognier's Vegetable and Sun-Dried Tomato Tagine

Name: Viognier's Vegetable and Sun-Dried Tomato Tagine
Ingredients: 1/4 cup olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons ground cumin; 1/2 teaspoon turmeric; Pinch of cayenne pepper; 2 cups tomato juice; 12 oil-packed sun-dried tomato halves; 6 pitted prunes; Salt; 1 large Idaho potato, peeled and sliced 1/4 inch thick; 2 medium carrots, sliced 1/4 inch thick; 1 small eggplant, sliced 1/4 inch thick; 1 medium zucchini, sliced 1/4 inch thick; 10 pitted oil-cured black olives, preferably Niçoise; 1 cup cooked chickpeas, drained and rinsed if canned; Freshly ground black pepper; Harissa

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This spicy tagine shows off the diverse ingredients Gary Danko has at his fingertips at Draeger's. Sun-dried tomatoes add a robust sweetness, which enriches the other vegetables. Satisfying Vegetarian Recipes

By

Gary Danko

Updated on June 19, 2015

Yield:

4

Ingredients

1/4 cup olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2 teaspoons ground cumin
1/2 teaspoon turmeric
Pinch of cayenne pepper
2 cups tomato juice
12 oil-packed sun-dried tomato halves
6 pitted prunes
Salt
1 large Idaho potato, peeled and sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
1 small eggplant, sliced 1/4 inch thick
1 medium zucchini, sliced 1/4 inch thick
10 pitted oil-cured black olives, preferably Niçoise
1 cup cooked chickpeas, drained and rinsed if canned
Freshly ground black pepper
Harissa

Directions

Preheat the oven to 350°. Heat the oil in a medium flameproof casserole. Add the onion and garlic and cook over moderately high heat, stirring often, until the onion is translucent, 5 to 7 minutes. Add the cumin, turmeric and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
Stir in the tomato juice, sun-dried tomatoes and prunes, season with salt and bring to a boil. Reduce the heat to moderately low and simmer until the sauce has thickened, about 20 minutes. Stir in the sliced potato, carrots, eggplant and zucchini and the olives and chickpeas. Add just enough cold water to cover the vegetables, mix well and bring to a simmer. Season with salt and black pepper.
Cover the casserole and transfer to the oven. Bake, stirring occasionally, for about 1 hour or until the vegetables are tender. Let cool slightly and serve with the Harissa.

Serve With

Steamed couscous.

Suggested Pairing

A tart California Sangiovese, like one from Shafer Firebreak or Silverado, has just the right acidity to match the intense flavor of the tomato juice and sun-dried tomatoes.