Cooking Time: 60 minutes

Serves 6-8

What you need:

• Olive oil
• 2 medium eggplants cut into 1/2-inch cubes
• Salt
• 2, 28 cans of whole tomatoes
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 1 bunch dinosaur kale leaves torn into bite-size pieces
• Lemon
• A handful of Italian parsley, chopped 

How to make it

1. Heat a glug of olive oil in a Dutch oven or heavy-bottomed pot. Add the eggplant and a pinch of salt. Cook for about 5 minutes, stirring once or twice.
2. Add tomatoes and a squeeze of harissa and simmer for about 45 minutes until the eggplant is completely tender
3. Stir in the kale and let it cook for just 2 minutes, until the leaves are bright green. Remove from the heat, add in another squeeze of harissa, a squeeze of lemon, and parsley