Ingredients:
2 cups diced tomatoes
6 cups diced eggplant
1 ½ cup diced onions
1 ½ cup red pepper, seeded and diced
2 tbs. chopped garlic
5 tbs. olive oil
1 tbs. chopped parsley
1 tbs. chopped coriander
1 tbs. sweet ground paprika
1 tbs. ground cumin
Salt and pepper
Preparation:
In a saucepan, heat olive oil, add the onions and sauté over medium heat about 5 min.
Add red pepper and continue cooking for 3 minutes.
Add eggplants, peeled and diced, stir well and continue to cook for a further 8 minutes over medium heat.
Add tomatoes, sweet pepper, garlic and cumin.
Season with salt and pepper.
Cover the saucepan and cook 5 minutes more.
Remove cover, add coriander and parsley, stir well and remove saucepan from heat.
You can serve warm or cold.
