Zaalouk

• 1 1/2 pounds eggplants, peeled and cubed
• 5 cloves garlic, peeled
• Salt
• 3 large beefsteak tomatoes (about 1 1/2 pounds)
• 4 tablespoons argan oil (see page 48) or hazelnut, sesame, walnut, or mild extra-virgin olive oil
• 2 tablespoons wine vinegar
• 1/2 teaspoon harissa (see page 464), or a mixture of 1/2 teaspoon paprika and good pinch of ground chili pepper, to taste
• 1 teaspoon ground cumin
• 1/2 cup chopped flat-leaf parsley

1. Boil the eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft.
2. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.
3. Put the tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally.
4. Mix with the mashed eggplants and the rest of the ingredients and add salt.
5. Add the juice of 1 lemon (instead of the vinegar) and 1 teaspoon ground caraway or coriander.

eggplants, garlic, salt, beefsteak tomatoes, argan oil, wine vinegar, paprika, ground cumin, flatleaf

Taken from www.epicurious.com/recipes/food/views/zaalouk-373206 (may not work)