Name: Smoky Tomato Sauce
Ingredients: 2 small ripe tomatoes (about 1/2 pound); 3 anchovy fillets packed in oil, drained, finely chopped; 1 small garlic clove, finely chopped; 1 teaspoon harissa paste; 1 teaspoon red wine vinegar; 2 tablespoons extra-virgin olive oil plus more for serving; Kosher salt, freshly ground pepper; Coal-Roasted Eggplants (click for recipe); Chopped fresh flat-leaf parsley and lemon wedges (for serving)

Ingredients

2 small ripe tomatoes (about 1/2 pound)
3 anchovy fillets packed in oil, drained, finely chopped
1 small garlic clove, finely chopped
1 teaspoon harissa paste
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil plus more for serving
Kosher salt, freshly ground pepper
Coal-Roasted Eggplants (click for recipe)
Chopped fresh flat-leaf parsley and lemon wedges (for serving)

Steps

Grill tomatoes, turning occasionally, until skins are blackened and split, about 4 minutes. Press through a sieve set over a medium bowl; discard solids. Whisk in anchovies, garlic, harissa, vinegar, and 2 tablespoons oil; season with salt and pepper.
Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 min-utes to let flavors meld. Drizzle with oil, top with parsley, and serve with lemon wedges.
DO AHEAD: Smoky Tomato Sauce can be made 1 day ahead. Cover and chill.