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
  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
 
  • 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.
 
  • 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.
 
  • Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.
 
  • 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.
 
  • Remove cover and add chickpeas, maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.
 
  • 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.
 
  • 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.
 
  • Serve as is or over rice or grain of choice with wedges of fresh lemon and fresh chopped parsley or cilantro.