Moroccans can turn every vegetable into a rich and thick luscious preserve to be served as an appetizer-salad. This eggplant spread called zaalouk, cooked down with tomatoes and seasoned with lemon, paprika, and cumin, in the refrigerator for up to a week.
Serve with pita bread or other flatbread.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.