Fill a large stockpot with water and ½ tsp. salt. Bring to a boil.

Meanwhile, crush and mince the garlic.

Slice the eggplant into 1 inch cubes.

Once water is boiling, add the eggplant to the pot and cook covered for approximately 25-30 minutes until soft.

Drain the eggplant in a colander and use the back of a spoon to press as much excess water out as possible. (Otherwise your dip will be soupy!)

Now, heat a large pan over medium low heat. Add 2 tbs. olive oil and then the tomatoes. Let cook for 5 minutes before adding the garlic and spices. Cook for another 5 minutes and occasionally crush with a fork until the tomatoes start breaking down.

Mix in the eggplant and 2 tbs. olive oil. Cook for about 20 minutes. During this time, continually use a fork to break down and mash the mixture together to make it like a paste or dip.

Then, mix in the fresh herbs, allowing to cook another 5 minutes.

Stir in the vinegar and season with salt and pepper to taste.

While it can be served hot as is, it’s traditionally chilled overnight and served with crusty bread or crackers. You could also simply eat with a fork!