Harissa beef and eggplant pie

1 Preheat oven to 200°C. Heat half the oil in a large frying pan over medium heat. Add eggplant and cook, stirring occasionally, for 8 minutes
or until golden and tender. Transfer to a plate.

2 Heat remaining oil in same pan. Add beef and onion and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add garlic, harissa, cumin and coriander
and cook, stirring, for 1 minute or until fragrant.

3 Return eggplant to pan, along with tomatoes, olives and 1 cup water. Bring to the boil, then reduce heat to medium
and simmer, uncovered, for 10 minutes. Season with freshly ground black pepper.

4 Spoon mixture among four 1¼ cup-capacity ovenproof dishes. Scatter over feta. Scrunch up filo halves and place over pies. Lightly spray with olive oil, then bake for 15 minutes or until golden. Serve pies with mixed salad leaves on the side.