adapted from Delicious

Ingredients:

• 2 large eggplants, sliced into 1/2 in thick rounds
• Salt and Pepper
• 2 tablespoons extra virgin olive oil (you may need a bit more)
• 1 onion, thinly sliced
• 8 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• 1 tablespoon smoked paprika
• 500g crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• Dash of red pepper flakes (optional)

Directions:

1. Salt eggplants all over and stand in a colander set over a bowl for 30 minutes. Pat dry when time is up.
2. Preheat your oven to 425F.
3. Line a couple of baking sheets with parchment and lay out your eggplant slices. Brush with olive oil (about 1 tablespoon) sprinkle with pepper, and bake for about 20-30 minutes. (Depending on your oven, you want soft eggplant not super brown eggplant. So I would start with 20 minutes and add as needed)
4. While your eggplant cooks. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, about 5ish minutes or until onion begins to soften.
5. Reduce heat to medium, stir in tomato paste and cook, stirring frequently. The paste will begin to turn a light rusty color. Stir in all spices, crushed tomato and sugar. Cook, stirring occasionally, until most of the liquid has become thick and shiny. (At this point give it a taste and add additional spices to your liking. Maybe those chili flakes you were unsure about))
6. Add cooked eggplant to the tomato sauce and cook on low heat for 15 minutes. The eggplant will breakdown a bit and that is ok.

Serve warm, room temperature or cold. It tastes great all three ways. This is a great addition to a Middle Eastern themed meal or just pair it with some fresh pita for a delicious snack.