Ingredients
- 2 medium eggplants, peeled and cubed (1” cubes)
- 3 red peppers, chopped (green peppers are fine as well) (green peppers are fine as well)
- 3 tomatoes, chopped
- 4 cloves garlic, minced
- 1 1/2 tsp cumin
- 1 1/2 tsp smoked paprika
- 1 tsp salt (add more if needed)
- 1/4 cup extra virgin olive oil
- 1/2 bunch cilantro, stems removed and chopped
Method
- Add all ingredients except for cilantro to a large skillet or Dutch oven with a cover. Mix everything with a large spoon. Cook on medium heat covered for about 20 minutes or until all ingredients are soft, stirring every few minutes.
- Remove cover and stir in cilantro. Cook for a few more minutes uncovered.