Moroccan Zaalouk, a cooked eggplant salad

3-4 medium-sized eggplants, peeled or unpeeled and cut into 1-inch pieces

2 cans diced tomatoes

4 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1 tablespoon smoked paprika

1 tablespoon sweet paprika

2 tablespoons ground cumin

2 teaspoons grey salt

Harissa, to taste (or cayenne pepper)

1/4 cup olive oil

1/4 cup water

juice of one lemon (or vinegar equivalent)

Pan toast eggplant pieces in a skillet with a small amount of oil.  You want to pan toast until a deep caramelization of eggplant occurs (this provides additional flavor).  Alternatively, you want to grill the eggplant in large slices instead of pieces. 

In a large pot, combine all the listed ingredients except for the lemon juice.  Bring to boil. Reduce heat to a simmer.  Cook for about 30 minutes.  While cooking, use a potato masher or large spoon to mash eggplant.  Add lemon juice near end of cooking process.  You may need to continue cooking to reduce liquids to achieve a consistency of thick mashed potatoes.

Serve hot or cold with lots of crusty bread, chips, or pita bread to dip into the zaalouk.