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1
Start a charcoal or wood fire or preheat a gas grill (or the broiler); the rack should be 4 to 6 inches from the heat source.
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2
Cut the eggplants in half lengthwise up to the stem, but do not cut through.
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3
Spread the garlic and onion in between the eggplant halves and press the halves back together.
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4
Grill the tomatoes and eggplants, turning once or twice, until they are blackened and soft, 5 to 10 minutes for the tomatoes, 10 to 15 for the eggplants.
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5
Let cool a bit, then peel off the skins and let cool further.
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6
Roughly chop the vegetables, reserving any juices, then mix with the paprika, cumin, lemon juice, oil, harissa, and salt and pepper.
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7
Chill if time allows or serve warm or at room temperature; in any case, garnish if you like with the parsley, capers, and olives just before serving.
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8
Cut the eggplants and tomatoes into 1-inch cubes.
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9
Sprinkle the eggplant pieces with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 60.
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10
Rinse, drain, and pat dry.Heat the oil in a large skillet and cook the eggplant until almost soft, about 7 minutes, then add the garlic, onion, and tomatoes and cook for another 5 minutes.
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11
Remove from the heat and stir in the remaining seasonings.
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12
Serve warm or chill and garnish if you like.
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13
Preheat the oven to 375F.
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14
Cut the eggplants and tomatoes into 1-inch cubes.
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15
Sprinkle the eggplant pieces with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 60.
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16
Rinse, drain, and pat dry.
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17
Place the eggplant, tomatoes, garlic, onion, paprika, cumin, and oil into an ovenproof baking dish.
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18
Stir well and cover with foil.
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19
Bake for 50 to 60 minutes, stirring once or twice and adding some water if the mixture looks too dry (unlikely but not impossible).
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20
Remove from the oven and let cool.
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21
Stir in the lemon juice, harissa, salt, and pepper.
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22
Garnish if you like and serve.
