1 large eggplant
1 medium tomato, peeled and diced
1 teaspoon Moroccan hot sauce
1/2 teaspoon paprika
2 teaspoons lemon juice
2 tablespoons olive oil
salt to taste
1. Peel the eggplant and dice to medium pieces. In a medium pot, boil the eggplant for 10 minutes. Drain and let them cool for a few minutes.
2. Smash the eggplant pieces. Add the tomato, Moroccan hot sauce, paprika, lemon juice and olive oil and cook on very low heat for 10 to 15 minutes, stirring occasionally. Cool completely before serving. Season with salt.