With the colder temperatures of Autumn now here, I’m craving heartier fare than the summer salads I’ve been subsisting on (alliteration anyone?). So I decided to take my latest farmers market plunder and experiment with some harissa paste I’ve been hoarding. The result is what I like to call Moroccan Rattatouille, and when served with steel-cut oat risotto, makes for a comforting and tasty meal.
1-2 tbsp olive oil
1/2 sweet onion, sliced thinly
1 medium eggplant, cubed
1 medium red pepper, diced thickly
1 basket sweet orange cherry tomatoes
1 jar artichoke hearts, drained & quartered
2 tsp harissa paste (or you can make your own)
Heat olive oil on medium heat in large thick bottomed skillet. Add onions, stir until golden. Add eggplant (you may need to add another tsp of oil if you want the eggplant crispy) and cook uncovered 5 minutes. Add peppers, cook another 8 minutes until soft. Lower heat to low, add cherry tomatoes & artichokes. Stir in harissa paste and cook another 2-3 minutes. Serve with either sauteed tofu (for the hard core vegetarians), crumbled feta or goat cheese.