Paula Wolfert'S Moroccan Eggplant Zaalouk - cooking recipe

Ingredients

2 medium eggplants (about 3/4 lb each)
1/3 cup extra virgin olive oil, divided
2 cups drained chopped canned tomatoes or 1 lb fresh tomato, peeled, halved, seeded and chopped
1 pinch sugar
1 tablespoon crushed garlic
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne (or to taste)
2 tablespoons finely chopped fresh cilantro
3 tablespoons fresh lemon juice
salt

Preparation

1. Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.
2. Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.
3. Serve at room temperature. Stir in remaining olive oil just before serving.