Mediterranean Eggplant Salad

2 eggplants (the big kind, not the Asian ones)
6 cloves of garlic, diced very fine
1 28 ounce can of whole peeled tomatoes, drained and coarsely chopped
1 cup finely chopped cilantro
1/2 teaspoon ground cumin
juice of 1/2 lemon
1/4 teaspoon of paprika
1/4 teaspoon crushed red pepper flakes
salt

1. Peel eggplants, chop into one inch cubes, steam for 15-20 minutes until soft but not soggy.
2. Add olive oil to saute pan, cook tomatoes, cilantro, and cumin over medium high heat stirring occasionally until excess liquid evaporates and a chunky sauce remains.
3. Mash eggplant with a fork, add to saucepan with tomatoes. Add garlic and lemon juice and remaining seasonings. Simmer about 15 minutes.
4. Serve at room temperature.