Ingredients
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2
medium eggplants, partially peeled and cut into 1-inch cubes
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2
tomatoes, peeled and crushed
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4
garlic cloves, finely chopped or minced
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1
tablespoon fresh flat-leaf parsley, chopped
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1
tablespoon fresh cilantro, chopped
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¼
cup Mina extra virgin olive oil
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2
tablespoons Mina spicy harissa
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1
teaspoon cumin
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teaspoon
paprika 1
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½
teaspoon black pepper
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1
tablespoon apple cider vinegar or lemon juice
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Salt to taste
Preparation
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Step 1
Heat olive oil in a skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.
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Step 2
Serve warm or cold as a side or with bread for dipping. Enjoy!
