eggplants - 2 large (large, doubled eggplants)
salt - watch the video to see (to taste, plus some for crushing garlic)
cumin - 1/2 tablespoon (ground)
paprika - 1/2 tablespoon (ground)
dried coriander - 1 tablespoon (ground, largest amount of spices)
olive oil - about 1/4 cup + 1 tablespoon per eggplant piece (for roasting eggplants and cooking sauce)
medium onions - 2 medium (cut into slices)
peppers - watch the video to see (seeds removed, cut into cubes)
tomatoes - watch the video to see (cut into cubes)
tomato paste - 1.5 tablespoons (for sauce)
cayenne pepper - watch the video to see (optional, for a spicy kick)
water - watch the video to see (just enough to submerge tomatoes partially)
garlic cloves - about 1 tablespoon crushed (crushed with salt)
parsley - 1 large tablespoon (chopped, for garnish and flavor)