Dinner for 1. Tomato and harissa eggplant

In a pan, add 1 tbsp oil, 1 large tomato (cut into pieces), 1 grated garlic, 1 leveled tsp of marjoram leaves, 1 tsp chopped parsley, and sautee on medium-high heat for 10 minutes.

In the meantime, in another pan, add a generous amount of mild extra virgin olive oil (eggplants LOVE oil) and add eggplant cut into cubes. Sprinkle with some salt and cook on medium-high heat until they start to get softer. Raise the heat towards the end to brown them a bit.

While eggplant is frying, add 1 tsp smoked harissa or a simple harissa paste together with 1 tsp maple syrup (or a bit of brown sugar). Sautée for a few minutes until the sauce is thick and the eggplant is ready.

Add tomatoes to the eggplant, mix, and serve on a plate, topping with some basil leaves and freshly ground smoked or simple black pepper.