Zaalouk is really good. Hard to mess up, you can make large batches of it, and it goes well on rice or pita or regular bread or as a sauce in something else.
Finely chop or mince eggplant, tomatoes, and garlic (approximate ratio of 9:6:1 by weight, respectively). Add enough olive oil to coat everything in a skillet, and simmer it for half an hour, or possibly multiple hours for a slow cooker on the lowest setting. As it starts to reduce, add salt and paprika and cumin, and once the excess liquid has all cooked off, add parsley and/or cilantro and serve.
Zaalouk is really good. Hard to mess up, you can make large batches of it, and it goes well on rice or pita or regular bread or as a sauce in something else.
Finely chop or mince eggplant, tomatoes, and garlic (approximate ratio of 9:6:1 by weight, respectively). Add enough olive oil to coat everything in a skillet, and simmer it for half an hour, or possibly multiple hours for a slow cooker on the lowest setting. As it starts to reduce, add salt and paprika and cumin, and once the excess liquid has all cooked off, add parsley and/or cilantro and serve.