Tchoukchouka

Directions

1. 1
   Preheat the oven to 450 degrees.
2. 2
   Pierce the eggplant all over with a fork, and put it on a baking pan.
3. 3
   Roast for about 20 minutes, or until soft, turning once.
4. 4
   Allow to cool before scooping the pulp from the eggplant (discard the skin).
5. 5
   On another baking sheet, roast the peppers for 20 minutes.
6. 6
   When cool enough to handle, peel them, removing the seeds and any white pith from the peppers.
7. 7
   Then cut them into large dice.
8. 8
   If using fresh tomatoes, bring a pot of water to a boil.
9. 9
   Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water.
10. 10
    When they are cool enough to handle, peel and dice, keeping most of the liquid but discarding the skin.
11. 11
    Heat the olive oil in a large frying pan.
12. 12
    Add the garlic, and cook for a minute or two, until fragrant but not burned.
13. 13
    Stir in the eggplant, peppers, and tomatoes, cooking very slowly, uncovered, for about 1 hour, or until almost all the liquid has been evaporated, stirring occasionally and adding additional oil if needed.
14. 14
    Season with salt and pepper to taste and, if you think it is needed, add sugar.
15. 15
    Cool, and sprinkle lemon juice over all.
16. 16
    Serve sprinkled with the cilantro.