2 lb/1 kg
eggplants/ aubergines unpeeled and cut into
bite-sized chunks
1 lb/500 g tomatoes, peeled and coarsely chopped
5 tbsp extra-virgin olive oil
4 cloves garlic, finely chopped
1 tbsp sweet
paprika
1 tsp cumin seeds
1/2 tsp ground black pepper
salt to taste
juice of 1 lemon
Method:
Steam
the eggplants over a large pot of boiling water for
20 minutes, or until tender.
Cook the tomatoes with the oil, garlic, paprika,
cumin, and pepper in a medium saucepan over medium
heat for about 20 minutes, or until the tomatoes
have broken down.
Season with salt.
Add the eggplants and cook over low heat for 15-20
minutes.
Drizzle with
the lemon juice and a
little extra oil.
Serve hot.