Moroccan Zaalouk (Cooked egplant and tomato salad/dip

Ingredients:

       1 large eggplant peeled and chopped

       4 large tomatoes, peeled, seeded and chopped

       3 garlic cloves, finely chopped

       ¼ cup chopped cilantro(optional)

      ¼ cup chopped parsley

      1 tablespn paprika

     1 tablespn cumin

      1 ½ teaspn salt

       ¼ cup EVOO

       1/3 cup water

       1/8 tspn cayenne

      1 lemon wedge

    Liquid smoke (optional)

Instructions

1.       Combine all ingredients (except lemon wedge and liquid smoke) in a pot and cover and simmer for 30 minutes

2.       Crush cooked ingredients with a potato masher

3.       Add lemon wedge and liquid smoke and simmer for 10 minutes, uncovered, until liquid is reduced and mixture can be stirred into a heap in the center of pot.

Description

This is delicious as a dip or salad.

Notes

I didn't have the Liquid Smoke to use and it is excellent without it.

Source

Elaine Barger was kind to share this wonderful recipe with me. She brought it to a Pot Luck cocktail party and I fell in love with it. I experimented with putting it with some goat cheese and that is a winner.