Zaalouk with Coconut Oil

Instructions

• Peel and dice the eggplant. You can either peel all the eggplant skin of leave half of it, depending on your taste.
• Boil the eggplant cubes in salted water for 20 – 30 minutes.
• Drain the eggplant cubes from the water and press them with a spoon until all excess water is released.
• On  medium heat, add the tomatoes, eggplant, coconut oil, garlic and spices to your pan and cook them for 30 minutes.
• Crush the eggplant and tomatoes with a wooden spoon while they are cooking until you end up with a puree.
• In the last 5 minutes, add the vinegar to the eggplant and tomatoes puree.
• Zaalouk is served either hot or cold.  It can be eaten plain or with cauliflower rice, other steamed vegetables, grass-fed beef, etc.

(Recipe via Jennifer J.)