Slowly cook the eggplant in a skillet with 4 tablespoons of olive oil.
Add in chunk tomatoes with a pinch of salt. Stir.
Next add 1 teaspoon paprika and the crushed garlic.
Finally add in the chopped red pepper.
Cook for about 30 minutes.
Stir and sprinkle with the juice of half of the lemon.
Serve the Zaalouk lukewarm or cold. ( I like it both ways)
Before serving garnish with black olives and lemon slices