Eggplant and Tomato Salad

1.5 lb. eggplant
Juice of 1 lemon
1 lb. tomatoes, peeled and chopped
5 garlic cloves, minced
Salt, to taste
4 Tbsp. olive oil
1/2 tsp. paprika
1 tsp. cumin
2 Tbsp. parsley

•Preheat the oven to 475°F. Prick the eggplant several times with a fork or knife, then roast for 45 to 55 minutes, or until very soft. Remove from the oven and let cool until it can be handled.
•Peel the eggplant and place in a medium mixing bowl with the lemon juice and enough water to cover it. Let soak briefly, then drain the liquid and set the eggplant aside.
•In a pan over low heat, cook the tomatoes, garlic, and salt for about 15 minutes. Add the eggplant and other remaining ingredients and continue to cook for about 5 more minutes, or until the entire mixture is heated through.
•Serve as a salad or as a dip with pita bread.