Eggplant relish

Source: Malouf, new feast

Ingredients

• 2 large eggplants (aubergines), peeled and cut into 2 cm (¾ in) cubes
• salt
• 100 ml (3 ½ fl oz) olive oil
• 2 red onions, finely diced
• 1 clove garlic, peeled and finely sliced
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon sweet paprika
• ¼ teaspoon cayenne pepper
• 2 medium vine-ripened tomatoes, deseeded and diced
• ½ teaspoon salt
• 1 teaspoon sugar
• juice of 1 lemon
• 175 ml (6 fl oz) water
• ¼ cup flat-leaf parsley leaves, finely chopped
• ¼ cup coriander (cilantro) leaves, finely chopped
• ¼ cup mint leaves, finely chopped

Procedure

1. Put the eggplant cubes in a colander and sprinkle with salt. After 20 minutes, rinse them under cold water and pat them dry with kitchen paper.
2. Heat the oil in a frying pan and sauté the eggplant over a medium heat for around 10 minutes, turning the cubes from time to time, until they are light golden brown. Use a slotted spoon to transfer the eggplant to a colander to drain off excess oil.
3. Add the onions, garlic and spices to the pan and fry in the oil leftover from the eggplants over a gentle heat for 5 minutes, stirring from time to time.
4. Return the eggplant to the pan with the tomatoes, salt, sugar, lemon juice and water, and simmer gently for 8 minutes. Most of the liquid should have evaporated and the vegetables should be soft and almost jammy in consistency. Remove from the heat and stir in the fresh herbs. Serve at room temperature or refrigerate in a sealed container and eat within 5 days.