2 large eggplants.
2 large tomatoes
2 teaspoons of minced garlic
1 teaspoon paprika
1 pinch of cayenne pepper
lemon juice from 1 lemon
Roast the eggplant on the grill until it softens.
Peel and dice eggplant in to 1 inch cubes.
Peel and seed the tomatoes.
Dice tomatoes in to 1/2 inch cubes.
Add all ingredients other than the lemon juice in to a pan, cook and stir.
Cool to to temperature.