2 large firm eggplants

2 tsp minced garlic

1/2 ground cumin

juice of one lemon

2 large ripe red tomatoes chopped

1 tsp paprika

pinch cayenne pepper

salt

Roast eggplants in a 400' oven until skin puffs up. Let cool, and then peel away the skin, and cut the flesh into 1/2 inch dice. Put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat. Stir often until eggplant is soft, and cooked through. Most of the liquid should have evaporated. Cool to room temperature, and season with salt, and lemon juice. Serve.