Roast vegetable tagine is the vegetarian version of beef casserole. It’s warm and hearty and just the thing you need when it’s cold outside, although it works perfectly well on a mild summer’s evening too. Serve it with couscous and a dollop of yoghurt or sour cream and it’s even better.
The thing about making vegetable casseroles, is the vegetables tend to become soft. If you’re not careful, that could escalate to a bit on the mushy side. And that’s what makes this version so much better. By baking the vegetables, that caramelise and develop a bit of a crunchy exterior, which is my favourite way to eat them. Pumpkin and eggplant work wonderfully well baked in the oven. Or you can switch out the pumpkin for sweet potato if you prefer. Just be aware that sweet potato takes longer to cook. So either make the chunks smaller, or add the eggplant 10 minutes after the sweet potato.