Moroccan-Spiced Eggplant and Tomato Stew

Recipe modified, source: minimalistbaker.com

EGGPLANT
  • 1 large eggplant, unpeeled and cut into bite-size pieces (about 7 cups cubed eggplant)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt


THE REST
  • 2 tablespoons olive oil
  • 1 large white or yellow onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon salt, plus more to taste
  • 2 large tomatoes, diced
  • 1 cup water
  • 1 cup cooked chickpeas, rinsed and drained
  • 1 tablespoon maple syrup
  • 2 tablespoons harissa paste, (use 1 tablespoon for less spice)


FOR SERVING optional
  • Cilantro or parsley
  • White rice, brown rice, quinoa, or cauliflower rice
  • Fresh lemon


Instructions
1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

 

2. Add diced eggplant, drizzle with olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, tossing near the 20-minute mark.

 

3. In the meantime, heat a large pot over medium heat. Once hot, add water and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.

 

4. Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.

 

5. Add tomatoes and 1 cup water. Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.

 

6. Remove cover and add chickpeas, maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.

 

7. Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low heat for another 10 minutes to allow flavors to deepen.

 

8. Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.

 

9. Serve as is or over rice or grain of choice with wedges of fresh lemon and fresh chopped parsley or cilantro.