Step 1

Heat olive oil in a skillet over medium heat. Add eggplant, tomatoes, tomato paste, garlic, parsley, cilantro, smoked paprika, cumin, and cayenne. Mix well.

Step 2

Cover and simmer, stirring occasionally, until eggplant and tomatoes are soft, about 25-30 minutes.

Step 3

Once cooked, mash the mixture with a potato masher (see note 1). Simmer uncovered to allow some of the liquid to cook off, until the zaalouk is cooked down to your desired consistency.

Step 4

Stir in some fresh lemon juice and taste and adjust for salt.

Step 5

Garnish with olive oil and more fresh herbs.