Moroccan Vegetable Tagine Bites

Ingredients

• 1/2 medium Eggplant
• 1/2 medium Zucchini
• 1 medium Bell Pepper (red)
• 2 medium Tomato
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 can Chickpeas (canned)
• 1 cup Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Ras el Hanout
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Dice the 1/2 medium eggplant, 1/2 medium zucchini, 1 medium red bell pepper, 2 medium tomatoes, and 1/2 medium onion into 1/2-inch cubes. Mince the 2 cloves of garlic.
2. 2Heat the 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the 1/2 medium diced onion and the 2 cloves of minced garlic to the skillet. Sauté for 3 to 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 1/2 medium diced eggplant, 1/2 medium diced zucchini, 1 medium diced red bell pepper, and 2 medium diced tomatoes to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4Stir in the 1/2 can of chickpeas, 1 cup of vegetable broth, 1 teaspoon of Ras el Hanout, 1/4 teaspoon of cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer over medium heat.
5. 5Carefully divide the simmering vegetable mixture evenly among 6 small ramekins. Cover each ramekin tightly with aluminum foil and place them on a baking sheet. Bake in the preheated oven at 375°F (190°C) for 30 minutes.
6. 6Remove the baking sheet from the oven and carefully remove the aluminum foil from each ramekin. Return the uncovered ramekins to the oven and bake for an additional 10 to 15 minutes, or until the vegetables are tender when pierced with a fork and the liquid has slightly thickened.

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