1 kg aubergines
500 g tomatoes chopped
1tbsp lemon juice
1/2 red pepper
5 to 6 cloves of garlic
5 tbsp olive oil
1 tsp cumin
salt
1 tsp pepper
black olives
preserved lemon – sliced
Cut the aubergine into large chunks and cook in salty water. Fry the tomatoes with, oil , red pepper, cumin, garlic, salt and lemon juice. When the egg plant is almost cooked drain and press it to extract the water, add it to tomatoes and crush while stirring up on a low gas for about 15 minutes. Dress with lemon juice and leave to cool.
