During the summer in the Pacific Northwest, we are blessed to have rainy days mixed in with the scorching heat. When that happens, it takes everything in us to not throw away our shorts and t-shirts, and declare it Pumpkin Spice Latte season. Yet, Autumn is still 2 months away so we will instead throw together a hearty meal, that is delicious cold or warm, like this Harissa Braised Eggplant. Like always, we have thrown in a vial of Pearl to take the dish higher.
1 eggplant, diced
1 onion, chopped
1 28 ounce can crushed tomatoes
3 tablespoons Harissa
2 cups cooked chickpeas
1 cup kale, destemmed and chopped
4 pre-made raw meatballs (Optional)
Place a strainer in the sink. Toss eggplant with salt and place eggplant in strainer. Let it hang out for an hour to get rid of moisture. Wash the salt off and set aside.
In a heavy bottom pot, saute the eggplant in 1 teaspoon of olive oil until golden brown. Add in chopped onions and cook until translucent. Pour in crushed tomatoes, harissa paste, chickpeas, and kale. If using nestle in meatballs into the sauce. Cover and let cook for 25 minutes. Serve with rice or pita bread.