Many countries bordering the Mediterranean Sea use eggplant (also known as aubergine) in their cuisines: ratatouille (France); eggplant parmesan (Italy); moussaka (Greece). My recipe borrows ingredients common to these countries and combines them with harissa paste which is found in many Tunisian dishes. The topping is melted feta cheese.
Makes a nice side dish or a good vegetarian meal.
To prepare the eggplant and get rid of any possible bitterness, I peeled, sliced and chopped it into small pieces. Then I liberally salted it in a colander and left it for an hour. After that I rinsed it well and dried the pieces in a dry T-towel.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
2 large cloves of garlic – grated
1 medium eggplant (prepared as above)
1 cup tomato sauce
1/2 cup roasted red peppers from a jar – roughly cut
1 – 2 tbsp. harissa paste (depending on how fiery you like things)
3 oz. feta cheese
1 tbsp. vegetable broth
Start by heating oven to 350 degrees.
Heat seasoned oil in a cast iron casserole dish on the stove top and when sizzling add the grated garlic and turn down the heat.
Let garlic cook but not brown, for a few minutes then add the eggplant chunks and cook for 10 minutes, stirring fairly frequently. They should be lightly browned by then
Add tomato sauce, red peppers and harissa paste. Stir well together and place in oven (with lid on casserole dish) for 20 minutes.
Five minutes before eggplant mix is ready place 3 oz. feta cheese (crumbled) in a saucepan and add 1 tbsp. vegetable broth. Heat on stove top and whisk till mixture is smooth.
Take eggplant mixture from oven and top with feta sauce.