Ingredients
2 eggplants (peeled & diced)
2 large tomatoes (diced)
½ cup parsley (chopped)
1 tsp paprika
1 tsp cumin
½ tsp chili flakes (optional)
Salt & pepper to taste
2 tbsp tomato paste
½ Juice of half a lemon
Extra olive oil and parsley for garnish
Directions
Step 1
Preparation: Peel and dice eggplants, dice tomatoes, and chop parsley. Cut a lemon in half.
Step 2
Cook Base: Heat olive oil in a large pan on medium. Add eggplants and cook for 5 minutes.
Step 3
Add Veggies & Season: Stir in tomatoes, parsley, paprika, cumin, chili flakes (if using), salt, and pepper.
Step 4
Simmer: Cover and simmer on low for 20-30 minutes, or until eggplant is tender.
Step 5
Final Touches: Add tomato paste and lemon juice. Stir and cook a few more minutes to thicken.
Step 6
Garnish & Serve: Drizzle extra olive oil and sprinkle additional parsley. Serve hot as a side or cool to use as a spread.
