Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it and spraying it with non-stick cooking spray.

Slice the eggplant the long way, making sure not to slice too thin. Place the eggplant slices on the baking sheet.

Cut the pepper in half. Remove the seeds and membranes. Place on the baking sheet together with the eggplant. Spray the eggplant with non-stick cooking spray or it will get too dried out when roasting.

Roast in the oven for 10–12 minutes until the vegetables are browned. Remove from oven to cool. Cut into cubes or thin strips.

In a skillet, place the garlic to sauté together with the olive oil. After a few minutes, add the cut eggplant and pepper. Then add the water, tomato sauce, lemon juice, salt, pepper and cumin.

Let simmer for 15–20 minutes. Let cool. Then transfer to an airtight container to store until ready to serve. Serve room temperature or warm.