Cooking time

• Sauté the onion, garlic in the oil. Add the diced eggplant (with skin) and fry it gently with the lid on the pan. Add a little oil if necessary, because eggplants work like a sponge.
  After 15 minutes, add the chopped tomatoes, cumin seeds, stock cubes and plenty of water. The water should be 1 cm above the vegetables.
• Let everything boil until it is cooked, then puree the soup. Add water if you think it’s necessary. You can now also add the tomato paste and let the soup thicken a bit.
  Bring it to taste with salt and pepper. And with the harissa. See how much you like in it.
• Spoon the soup into bowls and garnish with a string of black tahina, fresh parsley and some black olives if you have them.