Eggplant and Squash Tagine with Caramelized Onions

Adapted from Nargisse Benkabbou

3 tablespoons olive oil
1 ½ pounds onions, chopped
1/3 pound shallots, chopped (or red onions)
4 garlic cloves, finely chopped, about 1 tablespoon chopped garlic
~1 pound of eggplant, quartered and chopped into 1.5 inch chunks (about 4 cups)
~1 pound of squash, peeled, deseeded and cut into large chunks (about 4 cups)
1 teaspoon ground turmeric
½ teaspoon ground ginger
1 teaspoon salt or more to taste
¼ teaspoon ground black pepper
2 cups water
1/2 cup raisins
Chopped cilantro for garnish

In a large casserole, warm the olive oil over medium-high heat. Once the oil is warm, transfer the onions and the shallots. Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.

Once the onions are soft and translucent, uncover and reduce the heat to medium low. Stir occasionally for 20 minutes until the onions are golden brown.

Add the rest of the ingredients (garlic, eggplant, squash, turmeric, ginger, salt, black pepper, water and raisins) and cover the casserole with a lid. Let simmer gently and leave until the vegetables are cooked, about 35 minutes.

Serve warm with couscous, brown rice or bread and garnish with cilantro.