Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panGet the oil hot in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Taste and adjust the seasoning with salt and pepper as you rotate the eggplants, browning them on all sides.
2. 2Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.
3. 3Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more.
4. 4SeasonSeason with salt and pepper and add water as necessary to thin to a saucy consistency. While that cooks, combine the yogurt and cumin in a serving bowl. Add salt and pepper to taste.
5. 5ServeTop the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.