This tagine came out quite well. And it seems like it should be reasonably flexible as well. I ended up using tinned cherry tomatoes rather than fresh. Because the recipe was expecting fresh tomatoes, I only put the exact number called for and held back the juice. Next time I think I'd just put the whole tin in, juice and all. I think I'd also up the feta next time and sprinkle it over the whole tagine, rather than just the portobello caps. And while I have no objection to the cannellini/white kidney beans, they didn't have much presence. I think, if you want a mild, unassuming bean that isn't going to stand out, stick with the cannellini beans. If you want something that's going to have a little more chew and be more noticeable, swap them out for some chickpeas.

Mushroom Tagine with Eggplant and Squash

Slightly adapted from 150 Best Tagine Recipes by Pat Crocker

Ingredients

• 3 Tbsp. olive oil
• 1 onion, chopped
• 6-8 cloves of garlic, sliced
• 1 Tbsp. ras el hanout
• 2 Tbsp. unsalted butter
• 227g cremini mushrooms, chopped
• 2 Asian eggplants (long, skinny, and pale purple), peeled and diced
• 1 c. diced squash or pumpkin
• 1 dried cayenne or arbol chile, crumbled (optional)
• 18 fresh cherry tomatoes, halved or 1 (400mL) tin of cherry tomatoes
• 1 (400mL) tin cannellini/white kidney beans or chickpeas/garbanzo beans
• 1 c. chopped kale, Swiss chard, cabbage, or bok choy
• 2 portobello mushroom caps
• 1/4 to 1/2 c. feta cheese, crumbled

Directions

1. Heat oil over medium heat.
2. Add onion, garlic, and ras el hanout and cook, stirring, for 5 minutes.
3. Add butter, cremini mushrooms, eggplant, and squash and cook for another 5 minutes.
4. Add cayenne, tomatoes, and beans.
5. Cover, reduce heat to low, and simmer for 15 minutes.
6. Stir in kale.
7. Nestle portobello caps into vegetables, gill-side-up.
8. Sprinkle with feta.
9. Cover and simmer for 20 minutes.
10. Cut portobello caps in half to serve.
11. Serve over rice or couscous with condiments of choice: chermoula, tamarind-date chutney, cilantro-mint chutney, fried onions, etc.

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Variations

Vegan

Ingredients

• 3 Tbsp. olive oil
• 1 onion, chopped
• 6-8 cloves of garlic, sliced
• 1 Tbsp. ras el hanout
• 2 Tbsp. margarine
• 227g cremini mushrooms, chopped
• 2 Asian eggplants (long, skinny, and pale purple), peeled and diced
• 1 c. diced squash or pumpkin
• 1 dried cayenne or arbol chile, crumbled (optional)
• 18 fresh cherry tomatoes, halved or 1 (400mL) tin of cherry tomatoes
• 1 (400mL) tin cannellini/white kidney beans or chickpeas/garbanzo beans
• 1 c. chopped kale, Swiss chard, cabbage, or bok choy
• 2 portobello mushroom caps
• 1/4 to 1/2 c. vegan feta