Ingredients
– 2 large aubergines (eggplants)
– 2 cups ripe tomatoes, chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup fresh parsley, chopped
– 1 tablespoon lemon juice
Method
1. Cut the aubergines into small cubes and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture.
2. Rinse the salted aubergines and pat them dry with a paper towel.
3. Heat olive oil in a large pan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Stir in the chopped tomatoes, followed by the aubergines, paprika, cumin, salt, and black pepper. Cook for about 20 minutes until everything is soft.
5. Remove from heat and mix in the lemon juice and chopped parsley.
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