Ingredients

• 2

  medium eggplants, partially peeled and cut into 1-inch cubes

• 2

  tomatoes, peeled and crushed

• 4

  garlic cloves, finely chopped or minced

• 1

  tablespoon fresh flat-leaf parsley, chopped

• 1

  tablespoon fresh cilantro, chopped

• ¼

  cup Mina extra virgin olive oil

• 2

  tablespoons Mina spicy harissa

• 1

  teaspoon cumin

• teaspoon

  paprika 1

• ½

  teaspoon black pepper

• 1

  tablespoon apple cider vinegar or lemon juice

• Salt to taste

Preparation

• 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.  

• Step 2

  Serve warm or cold as a side or with bread for dipping. Enjoy!