Double Coriander Eggplant Tagine

To make Eggplant Tagine: Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, honey , and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.

To make Cilantro-Mint Yogurt Sauce: Puree all ingredients in food processor or blender until smooth. Season with salt and pepper.

Serve tagine warm over steamed couscous or bulgur (or brown rice if avoiding gluten), topped with Cilantro-Mint Yogurt Sauce.