Step 1

Preheat the oven broiler.

Step 2

Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.

Step 3

Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.

Step 4

Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.

Step 5

Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.

Step 6

Drizzle olive oil and add a pinch of chili powder.