Preparation Steps

• Wash and dice the eggplant and tomatoes.
• In a large skillet, heat olive oil over medium heat. Add the diced eggplant and cook until softened, about 10-15 minutes.
• Add the diced tomatoes, minced garlic, paprika, cumin, chili powder (if using), salt, and pepper to the skillet. Stir well to combine.
• Reduce heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the tomatoes have softened and the flavors have melded together. Stir occasionally to prevent sticking.
• Remove from heat and stir in the chopped cilantro and lemon juice.
• Serve the Zaalouk warm or at room temperature. It's delicious with crusty bread or pita bread.