Nonna K.

  2   medium   eggplants, peeled and cubed (1” cubes) 3   red peppers, chopped (green peppers are fine as well) (green peppers are fine as well) 3   tomatoes, chopped 4   cloves   garlic, minced 1 1/2   tsp   cumin 1 1/2   tsp   smoked paprika 1   tsp   salt (add more if needed) 1/4   cup   extra virgin olive oil 1/2   bunch   cilantro, stems removed and chopped Add all ingredients except for cilantro to a large skillet or Dutch oven with a cover. Mix everything with a large spoon. Cook on medium heat covered for about 20 minutes or until all ingredients are soft, stirring every few minutes. Remove cover and stir in cilantro. Cook for a few more minutes uncovered.