Wash and dry the eggplants, then peel them. You can peel them all or peel 2 and leave one with the skin. I often peel them, leaving a few strips with the skin. Cut into small cubes.

Heat 6 tablespoons of olive oil in a large frying pan, then add the chopped garlic cloves.

Stir and immediately add the eggplant pieces. Don't let the garlic turn color. Cover and simmer over a low heat until the eggplant pieces are tender.

You can add a little water if necessary.

Meanwhile, wash and peel the tomatoes. Cut into small pieces (crush coarsely). To peel them more easily, you can soak them in boiling water for a minute or 2.

Before scalding, make a cross-shaped incision in the top of each tomato. Remove with a skimmer and cool in cold water before peeling.

Wash the parsley and cilantro and finely chop.

When the eggplant pieces have melted, add the crushed tomatoes and leave to cook, covered. Gradually mash with a fork to obtain a smooth and homogeneous mixture. You can choose your desired consistency, very smooth or keep little bit chunky.

Add the remaining oil as you go, to retain all its aroma. You can add more or less to suit your taste.

Add tomato paste, salt, paprika and pepper. Leave to simmer and reduce.

3 to 4 minutes before removing from the heat, add the chopped parsley, cilantro and cumin.

You will know that the zaalouk is ready when the oil starts to appear on the sides, sizzling, indicating that it no longer contains water and all the flavors have deepen.

Serve with a little chopped fresh parsley and cilantro.

If you can't roast the eggplants on the stove, or on the barbecue, you can coat them with oil and roast them in the oven (grill function) at 200°C. Turn them over when one side is grilled.

Grilling them on the stovetop is very simple. I use the flame of gas range. Place a grill over high heat and place the eggplants on top. Turn to grill all sides until charred.

If you use an espelette pepper, roast it too.

Remove them and place them in a plastic bag. Allow to cool slightly before peeling. This is quite easy to do.

Don't wash the eggplants to retain their smoky aroma. Run your damp hands over it to remove any residual black skin.

Chop coarsely and set aside.

Peel tomatoes and cut into small pieces (chop or coarsely crush).

Heat 6 tablespoons of olive oil in a large frying pan and cook the chopped garlic cloves. They must not turn color.

Add the crushed tomatoes and stir. Cover and cook until the tomato sauce has smooth and without any chunks. Mash with a fork while cooking.

Halfway through cooking, add tomato paste, salt, pepper and paprika. Mix and finish cooking.

Add the eggplants and mix carefully to combine, mashing with a fork. Add the remaining oil as you cook to taste.

Zaalouk is a dish that absorbs olive oil. Olive oil will add creaminess and flavor. Don't skimp on it unless you don't like it.

Towards the end of the cooking time, when the oil begins to appear on the side of the pan, add the chopped parsley, coriander and cumin. Leave for a further 2 minutes and remove from the heat.

Just before serving, garnish the zaalouk with freshly chopped parsley and cilantro for a touch of freshness. Add a few drizzles of olive oil

You can enjoy it hot, warm or cold, with bread or as an accompaniment to other dishes.