1. Heat olive oil in pan. 2. Add cardamom and cinnamon and cook for 30 seconds. 3. Add onion and eggplant and cook stirring 3-4 minutes until golden. 4. Add the garlic, harrissa, tomatoes and stock. Cook for 8 - 10 minutes until eggplant is cooked through. 5. Stir through the honey and season to taste with salt and pepper. 6. Serve drizzled with honey and mint sprinkled on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
