1 potato (about 300g/10½oz), peeled and cut into roughly 2cm/¾in chunks
1 eggplant, cut into roughly 2.5cm/1in chunks
2 zucchini, halved lengthways, sliced into 2cm/¾in half-moons
1 red pepper, stalk removed, seeds removed, cut into roughly 2.5cm/1in chunks
3 tbsp mild olive oil or sunflower oil
1 tsp ground coriander
1 tsp ground cumin
400g tin chopped tomatoes
1 chopped red chili
2 tbsp maple syrup
handful chopped fresh cilantro, to garnish
salt and freshly ground black pepper
Preheat the oven to 190C/170C Fan/Gas 5. Mix the potato, eggplant, zucchini and red pepper in a large bowl. Drizzle over 2 tablespoons of the oil and mix to coat. Season generously with salt and pepper.
Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the vegetables in batches and fry, stirring and turning regularly, for 3-4 minutes, or until lightly browned.
Heat the remaining oil in a lidded casserole over a medium heat. Add the chili and fry for 3-5 minutes, stirring regularly, until softened. Add the coriander and cumin and fry for 1-2 minutes, stirring frequently.
Stir in the chopped tomatoes and maple syrup until well combined. Add the vegetables and cook for 2-3 minutes.
Cover and transfer to the oven. Cook for 30 minutes, then stir in 200ml/7fl oz cold water until well combined and return to the oven, covered, for a further 15 minutes, or until the tagine is thick and the vegetables are tender.
Sprinkle the tagine with the chopped cilantro and serve with freshly cooked quinoa or rice.