Ingredients:

• 2 large eggplants
• 2 tablespoons of olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 tomatoes, diced
• 1 bell pepper, chopped
• 1 teaspoon of paprika
• 1 teaspoon of ground cumin
• Fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges and yogurt for serving

Instructions:

1. Prepare the Eggplant: Start by washing the eggplants and slicing them into half-inch thick rounds. Lightly salt the slices and set them aside for about 20 minutes. This process helps draw out the bitterness. Rinse the slices with water and pat them dry with paper towels.
2. Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until they are translucent. Then add the bell peppers and cook for another 5 minutes until softened.
3. Add Spices and Eggplant: Stir in the paprika and cumin, mixing well to coat the vegetables in the spices. Add the eggplant slices to the skillet, arranging them in an even layer as much as possible. Cook for about 5 minutes on each side or until the eggplants are golden and slightly tender.
4. Incorporate Tomatoes: Add the diced tomatoes and season with salt and pepper. Cover the skillet and let it simmer for about 10 to 15 minutes, or until the eggplants are completely soft and the flavors have melded together.
5. Garnish and Serve: Once cooked, sprinkle the dish with fresh chopped parsley. Serve warm with lemon wedges and a side of yogurt for a refreshing touch.

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