Instructions

• Place a large pot over a medium heat and add all of the ingredients, except for the parsley, and stir well. Bring it to a simmer, reduce the heat to low/medium, cover and cook for 15 minutes.
• Remove the lid from the pot and with the back of the spatula, mash up the tomatoes and eggplant. Cook uncovered for a further 15 minutes, stirring from time to time to stop the mixture sticking, until most of the liquid has evaporated.
• Add in the freshly chopped parsley and season to taste with salt & pepper. Serve hot or chilled with pitta breads or toasted bread.