Ingredients:

1 kg of egg plant

500 g of tomatoes

5 to 6 cloves of garlic

5 soup spoonful of olive oil

1 soup spoonful of lemon juice

1 soup spoonful of red pepper

1 soup spoonful of cumin

salt

a half soup spoonful of pepper



Instructions:

Cook during 30 mn the non-peeled egg plant cut in big pieces into salty water, cleanse the tomatoes and cut them into pieces, cook them during 5 mn in a shallow pan with oil , red pepper, cumin, garlic, salt and lemon juice.

When the egg plant is almost cooked drain and press it to extract its water, add it to tomatoes,crush the whole
while stirring up on a little fire for 15 to 20mn,rectify condiment if necessary with lemon juice, leave it cool, serve in saucers.