Zaalouk (Eggplant Appetizer)

Ingredients:

2 lbs eggplant (peeled and chopped into 1-inch cubes)

4 medium tomatoes (peeled and chopped)

1/4 cup olive oil

6 cloves garlic (minced)

2 Tbsp parsley (chopped)

2 Tbsp cilantro (chopped)

2 tsp smoked paprika

2 tsp cumin

1 tsp kosher salt

1/8 tsp cayenne powder

1 lemon (2-3 Tbsp juice)

Instructions:

1. In a dutch oven or deep skillet, heat olive oil over medium heat. Add the eggplant, tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, cayenne, and 1/3rd cup of water. Store to combine.

2. Cover and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are soft enough to mash.

3. Stir in lemon juice and continue cooking uncovered over low heat to reduce liquid, stirring frequently; occasionally scraping the bottom of the pan. Adjust the heat if necessary to avoid contents from scorching.

4. When the zaalouk is reduced to desired consistence, taste, then adjust seasoning with salt if needed. Serve warm or cold with pita, or any other bread of choice.