Zahlouk: Moroccan eggplant salad

Tags: Morocco, salad, aubergine, eggplant, accompaniment
Aziza Rharrit, a friend from Casablanca, is standing at her kitchen stove wrapped in a fragrant cloud of cumin-scented steam. She is preparing zahlouk, one of Morocco's most popular salads. - Kitty Morse
Damon Wischik is sitting at his computer typing in this recipe, appalled at the pretentiousness of the introduction, but nonetheless believing that this dish might taste nice.
. Serves 4. 11 steps
1 small aubergine   Peel, coarsely cube Pat dry Mix in baking dish   Cover, cook in moderately hot oven 45-50 minutes or until completely tender. Stir once or twice while cooking. If mixture becomes too dry, add water.
salt   Sprinkle, leave 15 minutes
400g can chopped tomatoes
2 teaspoons paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 cloves garlic chop finely
1/2 teaspoon sugar   Sprinkle on
salt and pepper   Season
lemon juice   Stir in to obtain a light, tangy taste
garnish   Spoon zahlouk onto lettuce, garnish with olives
lettuce leaves
10 black olives