2 large eggplants, peeled and cubed
3 Tablespoons olive oil
3 Tablespoons Cuisine Mentor Moroccan Chicken Spice Blend
3 large cloves garlic, minced or crushed
3 large ripe tomatoes, coarsely chopped
1 teaspoon sugar
1 small bunch fresh flat leaf parsley, finely chopped
Juice of 1 lemon
Salt and pepper

Put the eggplant cubes in a steamer and steam for 8 to 10 minutes, until soft. Put in large bowl and mash coarsely.

Heat oil in a heavy bottom pan. Add Cuisine Mentor Moroccan Chicken Spice Blend and garlic, cook over medium heat for about 2 minutes. Take care not to burn the spices. Add the tomatoes, sugar and half the parsley. Cook over low heat for 15 to 20 minutes, stirring occasionally, until mixture resembles a thick sauce. Stir in mashed eggplant and lemon juice until thoroughly combined and heat through. Season with salt and pepper.

Let the mixture cool in the pan. Serve at room temperature or slightly warm. Garnish with remaining chopped parsley.
Serves 4

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