Cut the eggplants into pieces and boil them for about 15min or grill them on a barbecue for an extra smoky flavor. Set aside.

In a large bowl, grate the tomatoes or blend them in a food processor. Set aside.

In a pot, over medium-high heat add olive oil, spices, and garlic and saute for a couple of minutes until they are slightly sticking to the bottom of the pot. Add the tomato paste and continue stirring and cooking for a few minutes. Don't burn your spices, you are looking for a slight caramelization to develop the taste.

Add your grated tomatoes and cooked eggplants to the pot and stir. Cover and simmer for 10 min stirring occasionally. Adjust the heat if needed to avoid burning.

Using a fork or a potato masher start mashing the eggplants into the tomato sauce. Keep cooking until the sauce is thick and dry. 

Add the lemon juice and stir well. Taste to adjust spices. Cut your preserved lemon into pieces and place it on top. Remove pot from the heat.