Ingredients

For the Salad:

• 1 large eggplant, peeled and coarsely chopped
• 4 large tomatoes, peeled, seeded, and chopped
• 3 cloves garlic, finely chopped
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh parsley
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 1/2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 1/3 cup water
• 1/8 teaspoon cayenne pepper, more to taste, optional
• 1 lemon wedge, optional

For Serving:

• Extra-virgin olive oil, or chili oil
• 1 loaf crusty bread

Steps

1. Combine 1 large eggplant (peeled and coarsely chopped), 4 large tomatoes (peeled, seeded, and chopped), 3 cloves garlic (finely chopped), 1/4 cup coarsely chopped fresh cilantro, 1/4 cup coarsely chopped fresh parsley, 1 tablespoon paprika, 1 tablespoon cumin, 1 1/2 teaspoons salt, 1/4 cup extra-virgin olive oil, 1/3 cup water, and 1/8 teaspoon cayenne pepper in a large deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.
2. With a spoon or potato masher, crush and blend tomatoes and eggplant.
3. Add 1 lemon wedge to the pot, if using. Continue simmering mixture, uncovered, for 10 minutes. The lemon will give a tangy nuance but is not necessary.
4. The zaalouk is ready when liquids are reduced and mixture can be stirred into a heap in the center of the pan.
5. Drizzle extra-virgin olive oil—or chile oil if you like spicy food. Serve with sliced crusty bread.