Eggplant and Tomato Matbucha

Matbucha is a Moroccan dish often served as a side or appetizer. This version adds eggplant for a hearty twist.

Ingredients - Serves 4

Heat the olive oil in a large pot over medium heat.
Add the eggplant and cook until it begins to soften, about 10 minutes.
Add the tomatoes, garlic, paprika, cayenne, and salt. Stir to combine.
Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the vegetables are very soft and the flavors have melded together.
Taste and adjust the seasoning if necessary.
Serve warm or at room temperature with bread or pita for dipping.