4 1/2 lb. eggplant 6 nice med/lg tomatoes or 1 large can whole peeled tomatoes 2 heads of garlic juice of 2 lemons 2 tbsp. paprika 1 tbsp. cumin 1/2 cup olive oil 2 tbsp. salt
Boil water in bottom of steamer. Add cubed eggplant, whole tomatoes and heads of garlic. Cover and let cook ("steam") for 30 minutes. Remove tomatoes (to peel) and heads of garlic (to skin). Place the veggies in a Dutch oven and add the oil, salt and paprika. Cook 15 minutes on low. Add cumin and lemon juice. Mix. Mix and refrigerate before serving. Enjoy with French bread, pita bread, etc.