Passover Eggplant and Mushroom Salad

Ingredients

2 medium eggplants
2 onions
2 packs of mushrooms (champignon or portobello)
2 cloves of garlic
1 teaspoon sweet paprika
1 teaspoon cumin
½ teaspoon salt
Black pepper

Instructions

Peel the eggplants and cut them into small cubes. Cut the mushrooms into small cubes as well, and finely chop the onions and garlic.

Heat oil in a wide pot and sauté the onions until they begin to turn golden. Add the garlic and mushrooms, and continue cooking and stirring for about 5 more minutes.

Add the eggplant cubes, lightly salt, and mix well. Cover the pot, lower the heat, and let it cook for about 30 minutes, until the eggplants become soft. Stir occasionally during cooking. If needed, add a little water.

Season with paprika, cumin, salt, and black pepper, and mix well.

Transfer to a serving dish and serve either warm or after cooling.