Cold eggplant and mushroom relish

1 eggplant, cut in 1/2 inch cubes 5 or 6 mushrooms, small dice 1 shallot or 1/3 red onion, chopped fine 1 tablespoon ras el hanout spice mix garlic to taste

Sautee in olive oil (rather a lot – a quarter cup or more is awesome)

Add a half can of diced tomatoes, and salt to taste. Sautee until starting to dry again.

Serve cold.