Moroccan Eggplant Tomato Salad

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Moroccan Eggplant Tomato Salad

 

1 small globe eggplant

salt

1 6 ounce can tomato paste

2 large tomatoes, cubed

2 teaspoons sweet paprika

1 teaspoon ground cumin

2 tablespoons olive oil

2 garlic cloves, minced

1/2 teaspoon sugar

freshly ground black pepper to taste

fresh lemon juice to taste

lettuce leaves for serving

10 black olives for garnish

 

Preheat oven to 375 degrees.

Peel and coarsely cube the eggplant. Place the cubes on a kitchen towel and

sprinkle them with salt. Let them stand for 15 minutes, then gently pat them

dry.

In a 2-quart ovenproof baking dish, place the eggplant, tomato paste, tomatoes,

paprika, cumin, olive oil, and garlic. Sprinkle with sugar. Mix all the

ingredients well. Cover with aluminum foil, and cook until the eggplant in

completely tender, 45 to 50 minutes. Stir once or twice while baking. If  the

mixture becomes too dry, add a little water.

Place the mixture in a serving dish and season with salt and pepper. Stir in

enough lemon juice to obtain a light, tangy taste. To serve, top with black

olives.