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Step 1
Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.
Step 2
Uncover pan, and crush vegetables with a potato masher to desired consistency.
Step 3
Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.
