Another yummy recipe that I tried at home.  I found this on-line by searching for recipes that used cooked eggplant.  It was a great way to use produce that is nearing its useful period.  I should bring this to book club sometime but in case you can't wait here it is!  This is that awesome salad you get as the first course in a Moroccan/middle eastern restaurant with pita bread.  I ate this as a meal and followed the suggestion of roasting the eggplant.  Also, definitely add the lemon.

Moroccan Zaalouk

Serves 4 to 6 as a side dish.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1 large eggplant, peeled and chopped*
• 4 large tomatoes, peeled, seeded and chopped
• 3 cloves of garlic, finely chopped or pressed
• 1/3 cup chopped fresh cilantro and parsley, mixed
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 1/2 teaspoons salt
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 cup olive oil
• 1/3 cup water
• small wedge of lemon (optional)

Preparation:

*Rather than peeling and chopping the eggplant, you might prefer to roast it. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe.

To Make the Zaalouk:

Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.
Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.
Serve warm or cold with crusty bread.