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Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.
Uncover pan, and crush vegetables with a potato masher to desired consistency.
Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.