Cut the eggplants to cubes, if you like you can peel the eggplant not completely you leave some skin on them for the dark look.
Cut the tomato to fine slices
In a frying pan ( skillet), add the vegetable oil and let it to warm, then add the eggplants and garlic and let it cook for 10 minutes while you stir it from time to time, add tomato and let it cook for another 7 minutes.
Add parsley and cilantro ginger powder, salt, pepper, paprika, turmeric, cumin, some chili powder if preferred and mix all the ingredients and let it cook for 15 minutes.
Try to take away the extra oil from the sides of the pan because you don’t need too much oil in your Zaalouk.
In a serving dish, pour your Zaalook and serve it side by side to a fried fish or baked fish with vegetable