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1
Preheat oven to broil.
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2
Place whole tomatoes and bell peppers in two separate baking dishes; broil 30 minutes, turning occasionally, until skins begin to blacken.
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3
Remove dishes from oven, cover bell peppers in dish, and cool.
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4
Remove skins, cores, and seeds from bell peppers, and cut into 1/2-inch pieces.
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5
Remove skins from tomatoes, and crush with hands.
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6
Reserve all juices.
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7
Coat large skillet with olive oil cooking spray, and heat over medium-high heat.
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8
Saute eggplants 5 to 7 minutes, or until browned.
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9
Add tomatoes and bell peppers and their juices.
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10
Stir in harissa and cumin.
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11
Simmer 5 minutes, or until sauce thickens.
