2 lg. eggplants (2 lbs.)
3 med. garlic cloves
1/4 c. chopped parsley
1/4 c. chopped cilantro
1 tsp. paprika
1/4 tsp. cumin
Pinches of cayenne pepper
2 lg. tomatoes, peeled and chopped
Lemon juice or vinegar

Steam eggplant and mash. Cook tomatoes in a little olive oil. To the tomatoes, add garlic, parsleys, and spices. Add eggplant to mixture. If mixture is a little dry, water may be added. Cook over low heat for 20 minutes. Sprinkle with lemon juice or vinegar before serving. Serve warm as main dish or cold as salad.