Ingredients
3 tablespoons olive oil
2 large eggplants (about 1 ¼ pounds), chopped into 1 1/2-inch chunks
4 medium tomatoes (about 1 pound), grated
3 garlic cloves, grated
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon fine sea salt
2 tablespoons finely chopped fresh cilantro
½ teaspoon honey (optional)
1/2 lemon, juiced (optional)
Directions
1
Heat the olive oil in a large pan over medium and add the eggplant, tomatoes, garlic, paprika, cumin, salt and fresh cilantro.
2
Mix the ingredients together with a wooden spoon and cover the pan. Cook over medium-low heat until the vegetables are soft, stirring occasionally to make sure that they don’t stick to the bottom of the pan, about 25 minutes
3
Remove the lid and crush the vegetables with the back of the spoon. Cook over medium heat, stirring occasionally, until all the liquid has evaporated, 7 to 10 minutes. Taste and adjust the seasoning, adding salt, honey and lemon juice, if desired.
4
Serve warm or cold, garnished with chopped cilantro and a drizzle of olive oil. Keep in the fridge in a sealed container for up to 2 days.