Cooking Time: 20 minutes prep, 10 minutes cooking

Serves 4

 What You Need

• 2 medium eggplants, cut into bite-sized cubes
• Salt
• Oil for frying
• 1 large ball of fresh mozzarella, cut into bite-sized pieces
• 3 medium, ripe tomatoes
• Olive oil
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 3-4 sprigs of fresh basil

How to Make it

1. Set the cubes of eggplant in a colander with a paper towel in it. Salt the eggplant and let it sit for about 20 minutes to release some of the liquid (this will make it crispier when you fry it)
2. Coat a large pan with enough oil to cover the bottom and heat over high. Once the oil shimmers, add the eggplant in a single layer (if you don’t have a large pan, do this in batches)
3. Let the eggplant cook and crips, stirring occasionally to crisp up another side
4. Once the eggplant is tender and crispy, toss with the mozzarella and tomatoes
5. Add a drizzle of olive oil and a squeeze of Harissa and toss
6. Serve garnished with basil