Fifteen Kilograms of Imperfect Lemons

Easy if you have lots of eggplant and tomatoes!

Cut 2 eggplants into 2cm thick rounds, coat with oil and bake for 20 minutes in the oven at 180 degrees celcius. Meanwhile slice one onion and 2 cloves of garlic and fry until soft in olive oil. Add 1 teaspoon cumin and 500g tomatoes roughly chopped. Cook until everything is soft then pour in the eggplants and oil.