Medieval eggplant shakshouka

In this medieval Arabo-Andalusian recipe, eggs are cooked in mushed eggplants, just like shakshouka, but before the arrival of tomatoes in the Old World. The soy sauce serves as a replacement for murri, a medieval Middle Eastern fermented barley sauce that is not in use any more.
Pregnant women should abstain from the use of rue (Ruta graveolens).
You need: 1 eggplant, 3 TBSP mild vinegar, 1 TBSP soy sauce, 2 TBSP olive oil, black pepper, coriander seeds, cumin, za'atar, rue (optional), eggs
Find more historical recipes here on my channel or in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian), "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian).
Music: Chris Haugen, Casablanca Caravan (RUclips audio library, creative commons)