olive oil
1/2 leek, sliced thin
2 stalks celery, sliced thin
1 tsp cumin
1 tsp ras el hanout
1 tsp smoked paprika
1/2 tsp harissa
salt / pepper
bay leaf
1 eggplant, semi peeled, 1/2” x 1” chunks
3 garlic cloves
1 15-oz can tomatoes
slow saute leek / celery / seasonings for 2-3 minutes
add eggplant / garlic for 1 minute
add tomatoes, cover, slow cook for 15-20 minutes
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