Eggplant Salad

• 3 eggplants medium
• 4 plum tomatoes
• 2 cloves garlic chopped
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar
• 1 tablespoon tomato puree
• 2 teaspoons mint chopped
• 1/2 lemon
• salt
• olive oil

1. Using a potato peeler, cut a few strips off the eggplant, lengthwise, and slice into rings, 1 cm thick. Set aside.
2. Peel the tomatoes by making a small incision in the shape of a cross and placing them in boiling water for a few seconds. This will cause the peel to come off easily.
3. Cut into quarters and set aside.
4. Heat a little oil in a deep frying pan. Add the eggplant, reduce the heat, and cook for 2-3 minutes.
5. Add the tomatoes, cumin, paprika, and cayenne pepper, and stir.
6. Dissolve the tomato puree and sugar in 250 milliliters of water.
7. Add the eggplant mixture and cook on a low heat until the sauce thickens.
8. Add the mint and a few drops of lemon juice.

eggplants, tomatoes, garlic, paprika, ground cumin, cayenne pepper, sugar, tomato puree, mint chopped, lemon, salt, olive oil

Taken from www.yummly.com/recipe/Eggplant-Salad-561518 (may not work)