Ingredients:
2 tablespoons olive oil
1 teaspoon cardamom seeds
1 cinnamon sticks
1 large onions, thinly sliced
1 large eggplants, diced
2 garlic cloves, crushed
2 tablespoons harissa
400 g chopped tomatoes
1/2 cup vegetable stock
2 tablespoons honey, plus
extra honey, to drizzle
2 tablespoons fresh mint, chopped
Directions:
Heat olive oil in pan.
Add cardamom and cinnamon and cook for 30 seconds.
Add onion and eggplant and cook stirring 3-4 minutes until golden.
Add the garlic, harrissa, tomatoes and stock. Cook for 8 – 10 minutes until eggplant is cooked through.
Stir through the honey and season to taste with salt and pepper.
Serve drizzled with honey and mint sprinkled on top.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.