Moroccan Eggplant Mélange

from Kathy & Jeff Lindenbaum's Moroccan friends, Naima and Kabir

makes a side dish for 10 or so, or a puree for dipping

4 large eggplants
olive oil
1 large whole head garlic
2 two-ounce tins of flat anchovies
1 tablespoon capers
1/2 teaspoon paprika (hot if desired)
salt and pepper to taste
1 teaspoon ground cumin
2 teaspoons cider vinegar
2 fresh lemons, juiced
1/2 cup chopped parsley or cilantro (or a combo)

Preheat oven to 400 degrees.

Peel most of the skin off the eggplant, leaving about one-quarter unskinned, and cut all into 3/4-inch cubes. Toss the cubes with olive oil in a plastic bag or bowl, just to coat. Spread out on cookie sheets and roast in the oven until tender, at least 20 minutes. Check and turn cookie sheets at 10 minutes.

Smash the garlic cloves andsaute in olive oil until soft. Add the anchovies and capers and 'moosh' all together in the pan. Continue cookinguntil the ingredients form a pasty mixture. You may have to add more olive oil.

At the end, mixin the paprika, salt, pepper, and cumin. Add 1 teaspoon vinegar and stir. Taste and see if you want to add the other teaspoon of vinegar.

Put the eggplant cubes in a large bowl, toss with the garlic, anchovy and caper mixture, and drizzle with juice from a lemon or two. Sprinkle with the parsley or cilantro and toss one more time, and serve as a vegetable.

You could also choose to put the eggplant and garlic/anchovy/caper mixture in a food processor to make a puree for dipping or tossing with pasta or meat. Taste to see if it needs the lemon juice.