It's an easy sauce/spread that can be used as a pasta or rice topping, accompanied by black bread or simply as a side dish on the table! While the eggplant is particularly delicious roasted, we'll share this version which can be made quickly on the stove.
2 medium eggplants, chopped finely
3 tomatoes, skins removed (you can boil the tomatoes for a minute or so and then remove the skin)
1/4 a red onion and 1 clove garlic, OR pinch of asafetida
1/4 teaspoon cumin seeds
1 teaspoon brown sugar
Salt and pepper to taste
Fresh herbs: dill and cilantro
Vegetable or olive oil (approximately 2 tablespoons)
Heat the oil and fry the cumin seeds for 30 seconds. Add finely chopped onions and minced garlic, continue to sauté for 1 minute. If you omit the onions and garlic, add the pinch of asafetida and sauté for 30 seconds. Next, add your eggplant and stir-fry for at least 5 minutes over a low heat. After removing the tomato skins, chop your tomatoes and add to the eggplant. Add salt, pepper and brown sugar, stir. Cover the mixture and stir on occasion. You should sauté on a low heat until the tomato juice is almost all evaporated - at least 30 minutes. Add freshly chopped dill and cilantro, stir in before serving. Optionally, can squeeze lemon juice and/or say sauce before serving as well to enhance the flavor. This spread tastes great both warm and cold!