
This is such a warming and easy recipe, it’s a staple in our house. Hooray for harissa!
Ingredients:-
- 3 tablespoons coconut oil
- 2 aubergines, cut into cubes
- Pinch of salt
- 2 red onions, finely chopped
- 1 tablespoon harissa
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of chilli flakes
- 400g can chopped tomatoes
Method:-
- Heat the oil in a pan and cook the aubergines with a big pinch of salt for 5 minutes until they turn golden brown, stirring every now and then
- Add the red onions, harissa, garlic, cumin, coriander, cinnamon, chilli flakes and stir so the vegetables are well coated
- Add the tinned tomatoes and cook on a medium simmer for 15–20 minutes, stirring occasionally
- Serve with quinoa and a dollop of coconut cream if you wish