1 large eggplant, peeled and cubed

6 tbsp (90 ml) olive oil

2 garlic cloves, chopped

2 large tomatoes, halved and grated

1 tbsp (15 ml) tomato paste

1 tsp (5 ml) harissa paste

1 tsp sweet paprika

1/2 tsp ground cumin

2 tbsp (30 ml) lemon juice

In a large non-stick skillet over medium-high heat, brown the eggplant in the oil. Lower the heat to medium and continue cooking until the eggplant is very tender. Add the garlic and cook for 2 minutes. Stir in the tomatoes, tomato paste, harissa, paprika and cumin. Cook over medium-low heat for 5 minutes or until the mixture has completely softened and the liquid has evaporated. Add the lemon juice and season with salt and pepper.

In a food processor, purée the mixture until smooth. Transfer to a bowl.

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