Moroccan Zaalouk Cooked Eggplant and Tomato Salad

Ingredients

• For the Salad:
• 1 large eggplant, peeled and chopped
• 4 large tomatoes, peeled, seeded, and chopped
• 3 cloves garlic, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 1/2 teaspoons salt
• 1/4 cup extra-virgin olive oil
• 1/3 cup water
• 1/8 teaspoon cayenne pepper, optional
• Lemon wedge, optional
• For Serving:
• Extra-virgin olive oil garnish
• 1 loaf crusty bread

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