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Turn the slow cooker to high. In a large frying pan, heat the oil over a medium heat, add the onions and cook for 6-8 minutes, until very soft.
Add the garlic, turmeric, cumin, cinnamon and harissa paste to the pan and continue cooking for 1-2 minutes. Meanwhile, halve the baby aubergines lengthwise, sprinkle the cut side with salt and rub into the flesh.
Stir the preserved lemon paste into the vegetable stock. Pour the onions, halved aubergines, lemon-infused stock, raisins, coriander stalks and the olives into the slow cooker, season, stir well to combine and cook for 2-2½ hours, until the aubergines are soft. Stir the tagine twice during the cooking time to make sure the aubergines are evenly cooked.
After 2-2½ hours, season to taste. Ladle the tagine into 4 serving bowls and serve with fluffy couscous on the side and a dollop of Greek-style yogurt. Scatter over roughly chopped coriander leaves and some toasted flaked almonds.