Moroccan Zaalouk ( Aubergine Salad)

I've been wanting to experiment with Moroccan cooking for a while and thought our friend Saloua's traditional Zaalouk recipe would be a good way to start.
  Zaalouk is a cooked salad made with aubergines and tomatoes and is often served as a side dish in Moroccan meals and also as a dip with crusty bread. Saloua also recommends eating it with regular bread or with chapati or paratha.
The recipe is a little similar to the Punjabi version of baingan bharta.



Here's the recipe:

Ingredients:

Large eggplant (brinjal) - 1 (peeled and chopped)
Large ripe tomatoes - 4 (chopped)
Garlic cloves - 3 (finely chopped)
Coriander - 2 tbsps (chopped)
Parsley - 2 tbsps (chopped)
Cumin powder - 1 tsp
Paprika - 1 tsp (I used Kashmiri chilli powder)
Cayenne pepper - 1/8 tsp (optional)
Olive oil -1/4 cup
Water - 1/3 cup
Salt - to taste

Method:

Mix all the ingredients in a large pot. Cover and simmer over medium heat for 30 minutes. Stir occasionally and check to avoid burning the zaalouk. Once cooked, use a spoon or potato masher to blend the eggplant and tomatoes together. Simmer, uncovered until the liquid is reduced.

Serve warm or cold with crusty bread.