W44 - Veggie (try: CalorieSmart) - Dough - use EID: Kale (new smaller 150g sku)

Meanwhile, crush or mince the garlic and dice the tomato. Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic for 1 minute or until fragrant. Deglaze with 1/4 tbsp per person of the balsamic vinegar. Stir in the passata and half of the sugar, add the tomato, then season to taste with salt and pepper. Allow to simmer gently over low heat for 2  - 3 minutes.

In a small bowl, combine half of the extra virgin olive oil with the harissa*, 1 tbsp of water per person, and honey. When the eggplant is done, spread each side with the harissa mixture. In another small bowl, mix the other half of the extra virgin olive oil with 1/4 tbsp per person black balsamic vinegar with the ras el hanout, and season to taste with salt and pepper. Weight the kale into a large bowl and add the ras el hanout mixture. Mix everything together with your hands while massaging the kale until every surface is coated in oil. 

Take care, this ingredient is spicy! Use as preferred.

Transfer the pizza dough to a parchment-lined baking sheet, spread with the tomato sauce, add the eggplant topped, bake in the oven for 8 - 10 minutes. Scatter over the kale, topped with mozzarella and bake for another 5 - 8 minutes.

ealth tip: This recipe is high in calories. If you're watching your calorie intake, use just half of the mozzarella and keep the rest to use another time.

Slice the onion into half rings. Heat the butter in a frying pan over high heat. Fry the onion for 2 - 3 minutes until soft, then add sugar and deglaze with the rest of the balsamic vinegar. Lower the heat, mix everything together well and cook for 2 - 3 more minutes.