Eggplant is so versatile. There are so many amazing dishes to make out of it, and this recipe is one of my favorite ones. It’s worth the extra 10 minutes to make the sauce. Just make sure you have plenty of crusty bread around! You use the lighter weight eggplants. They usually have less seeds.
1). Start by roasting the eggplant in the oven for 35-40 minutes.
2). In a wide pan, drizzle the olive oil on medium heat. Add the bell peppers and mix for a minute. Add the garlic and the tomato and constantly mix until the tomatoes are melted.
3). Add the tomato paste and spices: salt, pepper, cumin, paprika and mix for a few seconds.
4). Add ¾ cup water, mix and bring to a simmer. Arrange the roasted eggplants into the sauce and sprinkle the cilantro. Cover and cook on a low heat for 10 minutes, or until all the water evaporates and you are left with a thick rich sauce. Salt and pepper to taste.
5). Sprinkle the chopped parsley, refrigerate and serve cold.