Yemenite Eggplant Salad

Ingredients

 * 1 pound eggplant
 * 1 cup chopped tomato
 * 1/2 cup tomato puree, fresh or canned
 * 1 teaspoon minced garlic
 * 1 tablespoon freshly ground black pepper
 * 1/2 teaspoon salt
 * 1 teaspoon zhoug, or the milder condiment, shatta
 * Preheat the oven to 400 F.

Directions
tomato. Add the rest of the ingredients and mix well.
 * 1) Bake the eggplant until it is very soft, about 35 minutes.
 * 2) Peel and cool. mash the eggplant pulp amd mix with the choppped