Zaalouk – Moroccan eggplant salad
We eat it often here at home instead of another food. Incredibly good, cheap and useful. Very common lunch dish in Morocco. Eaten any time just with white bread tex pita.

2 aubergines into cubes
1 medium yellow onion
1 red bell pepper
200 grams of chopped tomatoes
1 large minced garlic cloves
2-3 tbsp olive oil
2 tablespoons chopped parsley
1 teaspoon cumin
1 tsp paprika
0.5 tsp hot paprika
1/4 chilli
1 Vegetable stock cube
1 cup water from the eggplant
salt
water
Cook the eggplant unpeeled until soft, about 15 minutes in lightly salted water. Fry the onion, garlic and peppers together. And add the tomatoes, broth and spices. Let it boil for about 10 minutes, then mix it to a fairly smooth sauce. Add the eggplant and let it get boil in the sauce for about 10-15 minutes until the eggplant is soft totally. Add any more water. Ready to serve with bread.