Moroccan Zaalouk

Place the cubed eggplant, tomatoes, olive oil and garlic in a wide heavy saucepan. Sprinkle in the cumin, paprika and salt, then pour in the measured water.

Stir well and bring to a gentle simmer over medium heat. Cover, reduce the heat to medium-low and cook for 20 minutes, stirring every 5 minutes to prevent sticking.

Test a piece of eggplant with a fork. It should crush easily with no firm center; if needed, cover and cook for another 5 minutes before mashing.

Uncover and mash the vegetables with a wooden spoon or potato masher, leaving a little texture. Stir in the coriander and parsley.

Cook uncovered over low to medium-low heat for 10 to 15 minutes, stirring frequently, until excess liquid evaporates and the mixture forms a thick, soft spread.

Stir in the lemon juice and remove from the heat. Let stand for 5 minutes, then serve warm or at room temperature with Moroccan bread for scooping.