1. Combine the first five ingredients in a roomy skillet. Include a teaspoon of salt. Cook over high heat for about 20 minutes, stirring frequently, until the vegetables soften but don't brown. Stir in the harissa paste and a generous amount of pepper, then reduce heat to medium-low for another minute.
2. Meanwhile, heat your grill to its highest setting. Let one pancake rest on the cabbage mixture for 30 seconds to soften. Transfer the pancake to a 20cm x 30cm baking sheet lined with parchment paper. Scoop a quarter of the cabbage mixture over one half of the pancake, fold the other half over the filling, and place the filled pancake on the side of the tray. Continue with the remaining three pancakes, first softening them on top of the cabbage mixture before filling and nesting them together on the tray. Top each pancake with a slice of Camembert, then grill for 1-2 minutes, or until the cheese melts and begins to brown.
3. Remove from the oven, drizzle the harissa oil all over the pancakes, season generously with pepper, and serve straight from the tray.