It's a Blustery Day In the Hundred Acre Woods!

Since it has been super chilly out the past few days, I felt that a nice hot meal would serve well for the first ever recipe of the week!
Pot-Roasted Eggplant with Tomatoes and Cumin!

List of ingredients:
1 large eggplant.
4 cloves garlic, minced.
Kosher salt.
1 cup drained, canned diced tomatoes.
3 tablespoons extra-virgin olive oil.
3 tablespoons chopped parsley.
1 tablespoon cilantro leaves.
2 teaspoons sweet smoked paprika.
3/4 teaspoon ground cumin.
A pinch of cayenne pepper.
1 tablespoon fresh lemon juice .
Freshly ground black pepper.

Directions:
1. Heat a large cast-iron pan. Then, using a fork, prick the eggplant in a few places. Add the eggplant to the pan, cover and cook over moderately low heat, turning over once, until charred on the outside and soft on the inside. This should take about 40 minutes.
2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let it drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
3. Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper.

I also suggest eating it with some pita bread, the two compliment one another very well!
Now, eat it all up! Hope you enjoy it!