Cooking Time: 30 minutes

Serves 4 to 6

What You Need:

• olive oil
• 1 onion, chopped
• 2-3 medium eggplant, chopped into 1inch pieces
• salt
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• TK can of tomatoes
• Feta – sliced into 4 planks
• 1 bunch cilantro roughly chopped
• 1 handful of mint leaves

How to Make It:

1. Heat a large pan (with sides) over medium heat, add a glug of oil, the chopped onions and cook for 3 minutes. Add the eggplant, a pinch of salt, and cook for another 10 minutes, until the eggplant is softened. Add about ½ pouch of Harissa and the can of tomatoes and simmer on low heat for another 10 minutes
2. Lay the feta into the pan and cook for few minutes until soft, about 5 minutes
3. When ready to serve, garnish with more sauce and the cilantro and mint