Moroccan Eggplant Caponata

Servings: 4
Prep time: 30
Cooking time: 20
  • - 1 eggplant
  • - 1 tomato
  • - 3 cloves of garlic
  • - 2 tablespoons chopped parsley
  • - 1 tablespoon paprika
  • - 2 teaspoons of cumin powder
  • - 4 tablespoons of extra virgin olive oil
  • - Lemon juice
  • - salt
  • - Chili powder
  1. Peel the eggplant and cut into cubes. Sprinkle with salt and leave on kitchen paper at least 15 minutes to have them removed the vegetation water of bitterness.
  2. Rinse the eggplant chunks and put them to fry in a pan with the olive oil, chopped garlic, peeled and chopped tomatoes, cumin, paprika, a pinch of red pepper and parsley. Add salt and pour about 120 ml of water, then simmer for 15 minutes, until everything is soft. During cooking, mash the eggplant lightly with a wooden spatula so as to evaporate their liquid. At the end of cooking complete with a splash of lemon juice.
  3. Serve the zaalouk hot or cold, perhaps accompanied by homemade toasted croutons.