Moroccan Cooked Eggplant and Tomato Salad

Peel the eggplant and cut it into 1-inch cubes. If using large eggplant, you may want to salt it and let it drain for 30 minutes to remove bitterness, then rinse and pat dry.

Dice the tomatoes. Mince the garlic cloves finely.

In a large skillet or pot, heat the olive oil over medium heat. Add the diced eggplant and cook, stirring occasionally, for about 5-7 minutes until slightly softened and lightly browned.

Add the diced tomatoes and minced garlic to the skillet. Stir in the ground cumin, smoked paprika, salt, and black pepper. Mix well.

Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the eggplant is very tender and the tomatoes have broken down into a sauce. Stir occasionally to prevent sticking.

Once cooked, remove the lid and use a fork or potato masher to mash the eggplant and tomato mixture to a rustic, chunky consistency. Continue to cook uncovered for another 5 minutes to reduce any excess liquid.

Finely chop the fresh parsley and cilantro. Stir them into the Zaalouk just before serving.

Serve warm or at room temperature as a side dish or dip with bread.