Moroccan Zaalouk (Eggplant Dip)

I'm always munching on this stuff. It's easy to make and the flavors really get bolder with age. I keep some in the fridge and pull it out to snack on. Sometimes I make it for dinner and just eat it with pita chips. It is a very forgiving recipe and therefore makes it easy to improvise when many of the ingredients are missing.

1 large eggplant
4 large tomatoes (peeled, seeded, and chopped), or a can of diced tomatoes- BPA free!
Splash of marinara sauce or 1 tablespoon tomato paste
3 garlic cloves, finely minced
1/3 cup chopped cilantro and parsley, mixed (or one or the other if you're not so into both)
3 tablespoons pine nuts (optional)
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon salt
Pinch Cayenne pepper
1/4 cup olive oil
1/3 cup water
Stevia (optional- I use 3 drops of liquid stevia, some people add a teaspoon or two of sugar, some add none at all) 
Lemon wedges

Preheat your oven to 400°F on the convection setting. Poke a couple holes in your eggplant and roast it until it is tender when you  squeeze it with a pair of tongs- mine took about 30 minutes. Allow to cool slightly before cutting the eggplant lengthwise, then scoop out the roasted eggplant from the skin. Run your knife through it until it's chopped (it'll be more mush than anything, this is perfect). 

Mix all ingredients (including the prepared eggplant), besides the stevia and lemon, in a large skillet. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Using a potato masher to crush and blend the mixture together. Continue simmering uncovered for 10 minutes or until all the liquids are reduced. Mix in your stevia if you are using it and then squeeze a lemon wedge (or two) over top of the Zaalouk. Serve with pita chips for dipping, some warm pita bread, or just eat plain if you're avoiding gluten.

*Sometimes I add some chopped kalamata olives to this as well, adds a nice salt element!