Last year we gave you two hot sauce recipes (for sambal oelek and a Tabasco-inspired condiment), so this season we had to come up with another way to get spicy. Enter harissa, a fragrant pepper paste from the Maghreb. We used our recipe in a vegetarian tajine, which is the perfect platform for other harvest gems like rutabaga, eggplant, zucchini and bell peppers. Kick it up a notch with a side of merguez.
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.