Prepare vegetables. Slice eggplant into one-third of an inch rounds. If the rounds are really big, slice in to half-circles. Cut the tomatoes into 8 long slices and then slice those in half, along its horizontal. Set aside.

With a very large pan, heat 6 tablespoons of olive oil over medium-high heat. Add half of the amount of sliced eggplants. Do not stack or overcrowd, just enough to cover the pan. Cook for a total of 11-12 minutes, about 6 minutes on each side — just until golden brown.

Remove the eggplant from the pan and add another 2 tablespoons of olive oil to the pan. Fry the second batch. Remove the eggplant from the pan and set aside.

Add the chopped tomatoes and cook for about 5-6 minutes, just until they are soft enough to mash.

Add the fried eggplant back into the pan along with the minced garlic, salt, ginger, paprika, cumin, and black pepper.

Using a wooden spatula or spoon, mash the eggplant and tomato together until there are no more big clumps.

Turn off the heat. Add the chopped parsley and vinegar. Mix to combine.

Serve!