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1
Preheat the oven to 450 degrees.
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2
Line a baking sheet with foil or parchment and oil lightly with olive oil.
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3
Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it.
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4
Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse.
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5
Remove from the oven and place, cut side down, in a colander in the sink.
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6
Leave to drain and cool for 30 minutes.
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7
Roast the chiles over a burner flame, or under the broiler, until charred.
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8
Transfer to a bowl, cover tightly and allow to cool.
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9
Put on plastic gloves and peel and seed the chiles.
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10
Peel the eggplant and puree in a food processor fitted with the steel blade.
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11
Add the chiles to the food processor, along with the tomato paste and salt to taste.
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12
Process until everything is blended together.
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13
Place the garlic and 1/4 teaspoon salt in a mortar and pestle and mash until you have a smooth puree.
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14
Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic.
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15
Cook for about 30 seconds, then stir in the paprika.
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16
Cook, stirring, for about 30 seconds, then stir in the eggplant puree.
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17
Bring to a simmer and cook stirring, until the puree is quite thick.
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18
Stir in the remaining olive oil, taste and adjust salt.
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19
Remove from the heat, cool and transfer to a jar.
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20
Place a thin film of olive oil over the top if storing.
