Sweet & Sour Harissa Aubergines

Ingredients

Serves 2-3

2 large aubergines, cut into medium wedges

1 large onion, sliced

4 garlic cloves, thinly sliced

A handful of pitted black Moroccan olives, halved

A handful of chopped parsley leaves

For the sauce:

1 heaped tbsp of Harissa paste

1/3 cup of extra virgin olive oil

3 tbsp of maple syrup

2 tbsp of white wine vinegar

1 tsp of garlic powder

Salt and pepper to taste

Instructions

1) Heat a nub of butter in a deep pot or dutchoven, over medium heat. Add garlic, sage and leeks, season with salt and pepper and let soften about 5 min. Stir in beans, lemon zest, peperoncino and a big nub of butter.

2) Arrange aubergines, onions and garlic in a baking tray and pour half of the sauce over them. Give it a good stir making sure to coat each aubergine with the sauce. Place the tray in the oven and roast for 20min. Remove the tray from the oven, pour the rest of the sauce and give the veggies a good toss. Place back in the oven and roast for another 30 min.

3) Remove the tray from the oven and stir in the olives. Finally garnish with parsley.