Eggplant Zaalouk

Moroccan (for 10 people)

Ingredients


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


Method


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.