Fried eggplant salad

Ingredients:

• 4 medium eggplants, cut into 2.5 cm cubes, salted and left for an hour
• 2 - 3 chopped garlic cloves
• 2 medium onions, peeled and diced
• 5 - 6 ripe plum tomatoes, peeled, seeded and chopped
• 2 tablespoons of honey
• 1 cinnamon stick
• 2 tbsp. ground cumin
• 1 tbsp turmeric
• 1 tbsp paprika
• 4 tablespoons red wine vinegar
• 2 tablespoons chopped cilantro
• 1 tbsp chopped parsley

Preparation:

1. Heat a little olive oil in a large saucepan and quickly brown the eggplant on all sides. Cook in batches until the eggplant is used up. In a separate saucepan (large enough to hold all the eggplants), heat 2 tablespoons of olive oil and sauté the garlic and onion until translucent.
2. Add the eggplant, tomatoes, honey, and spices. Simmer until all the liquid has evaporated. Stir occasionally to prevent burning. Remove from heat; add vinegar and taste. Add herbs before serving. Let cool to room temperature before serving.