INGREDIENTS:
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 eggplant, peeled, trimmed and cut into large pieces
- 1 capsicum, sliced in large pieces
- Kosher salt and freshly ground black pepper
- ½ tablespoon harissa, plus more as desired
- 1 can chickpeas, drained and rinsed
- 2 cups halved cherry tomatoes
- 1 1/2 cups Greek yogurt
- 1 tablespoon ground cumin
- ½ cup picked parsley leaves
Directions
- Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplant and capsicum and lower the heat to medium. Season with salt and pepper as you rotate, browning them on all sides. Continue to cook, turning regularly until soft.
- Mix the harissa, chickpeas and tomatoes together, then add to the eggplants and capsicum. Cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.
- Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.
