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Harissa Simmered Eggplant

Harissa Simmered Eggplant

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

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