2 pound of eggplant
	3 tomatoes
	5 to 6 cloves of garlic
	5 soup spoonful of olive oil
	1 soup spoonful of lemon juice
	1 soup spoonful of red pepper
	1 soup spoonful of cumin
	Salt
	A half soup spoonful of pepper

Preparation 

Cook during 30 minutes the non peeled eggplant cut in big pieces into salty water, cleanse the tomatoes and cut them into pieces, cook them during 5 minutes in a shallow pan with oil, red pepper, cumin, garlic, salt and lemon juice. When the egg plant is almost cooked drain and press it to extract its water, add it to tomatoes, crush the whole while stirring up on a little fire for 15 to 20mn, leave it cool, serve in saucers.