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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in a single layer and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining olive oil. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant. Add chopped tomatoes, cumin, paprika, salt, and pepper. Cook until the tomatoes break down and the sauce thickens, about 10-15 minutes.
- 4