Zaalouk (Spicy Aubergine Salad) - Morocco - cooking recipe

Ingredients

1 1/2 lbs aubergines, peeled and cubed
5 garlic cloves, peeled
salt
3 large beef tomatoes, peeled and chopped
4 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon harissa
1 teaspoon ground cumin
1 bunch parsley, flat leaf

Preparation

Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
Mix with aubergines and the rest of the ingredients.
Season to taste.