Dice the eggplant into 2-inch chunks (about 20-24 for a large eggplant). Toss with a tablespoon of salt in a colander and let sit for 30 minutes. This will make the eggplant more tender and less bitter.
While the eggplants sweat, slice 1 large onion and 2 shallots and sautée with 2 teaspoons oil, 1 teaspoon sugar, and 1/4 t salt (about 2-4 minutes).
Add the sweet potato, chickpeas, prunes, vegetable stock, and spices. Then bring everything to a boil, reduce heat to low, cover the pot, and let everything simmer.
Once the eggplants are done sweating, rinse them off and add them to the tagine. Cover the pot, and let everything simmer together for about one hour. If you’re serving this with couscous (totally not necessary but also delicious), make it now. Otherwise, just find a way to distract yourself while your house fills with delicious aromas.
When eggplants, sweet potatoes, and chickpeas are soft and really really tender, taste and adjust spices and salt as desired. Then turn off the heat. Top with roughly chopped cilantro and serve!
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.