|Eggplants||2 1⁄2 Pound, stems trimmed, diced (2 In Number)|
|Onions||2 Medium, diced|
|Ground cumin||2 Teaspoon|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Firm ripe tomatoes||2 Medium|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Divide eggplant and onion between 2 baking pans, 10 by 15-inch size.
Mix the cumin, paprika, and oil equally into each pan.
Bake, uncovered, in a 400° oven until eggplant is brown on edges, about 30 minutes; stir once with a wide spatula.
Scrape vegetables into 1 pan.
Return to oven; bake until eggplant is very soft when pressed, about 30 minutes.
Core and dice tomatoes and mix with vegetables.
Bake until tomatoes are soft, about 15 minutes more.
Stir in cilantro and lemon juice; season to taste with salt.