1 small rutabaga, about 3/4 lb (340 g), peeled

2 tbsp (30 ml) olive oil

2 small eggplants, about 6 oz (170 g) each, cut into slices 1/2-inch (1 cm) thick

1 zucchini, cut into slices 1/2-inch (1 cm) thick

1 red bell pepper, seeded and cut into strips

1/2 tsp ground turmeric

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tbsp (30 ml) tomato paste

1 tbsp (15 ml) homemade harissa paste (see recipe) or store-bought

2 cups (500 ml) vegetable or chicken broth

1 can (19 oz/540 ml) chickpeas, rinsed and drained

1/2 preserved lemon, diced (optional)

1/2 cup (70 g) green olives

1/4 cup (50 g) dried apricots, quartered

On a work surface, halve the rutabaga. Cut each half into 8 wedges, then each wedge in two.

In a large skillet over medium-high heat, brown the rutabaga pieces in the oil. Add the eggplant, zucchini, bell pepper and spices. Stir well to coat.

In a bowl, whisk together the tomato paste, harissa and broth. Pour over the vegetables. Add the remaining ingredients. Season lightly with salt as the preserved lemon and olives are quite salty. Season with pepper. Cover and simmer for 25 minutes over medium heat or until the vegetables are tender.

Serve with couscous or pita bread.

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