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Ingredients
Method
- 1 tbsp olive oil
- 2 diced eggplants
- 1 diced carrot
- 1 diced onion
- 2 tsp harissa paste
- 50g sliced dates
- 400g chopped tomatoes
- Chopped coriander
- Cooked couscous, to serve
- Heat the oil in a large saucepan. Fry the veggies for about 5 mins, or until starting to soften. Stir in the harissa, cook for a minute or two more, then add the tomatoes and dates to the pan. Cover and simmer for 10 mins.
- Check for seasoning, then serve in bowls with chopped coriander and a mound of cooked couscous. Perfect!
20 mins
2 serving
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