Description

Moroccan-Spiced Eggplant and Tomato Stew

Ingredients:
Eggplant:

1 large (~550 g) eggplant, cut into bite-sized pieces (~7 cups)
2 tbsp olive or melted coconut oil (optional)
½ tsp sea salt
The Rest:

2 tbsp olive or coconut oil (or sub water)
1 large white or yellow onion, thinly sliced
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp smoked paprika
¼ tsp sea salt (plus more to taste)
2 (14.5 oz) cans diced fire-roasted tomatoes
½ cup water or vegetable broth
1 cup cooked chickpeas (optional)
1 tbsp maple syrup or coconut sugar
2 tbsp harissa paste (or sub chili garlic sauce)
Directions:

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. Toss eggplant with oil (if using) and salt. Roast for 30-35 minutes, flipping at the 20-minute mark.
Heat a large pan over medium heat. Add oil (or water) and sauté onions for 4-5 minutes until softened.
Stir in garlic, cumin, and paprika, cooking for 1 minute. Add tomatoes with their juices and water (or broth). Cover and simmer for 4 minutes.
Stir in chickpeas (if using), maple syrup, and harissa paste. Cover and simmer over medium-low heat.
Add roasted eggplant to the tomato mixture, stir, and simmer covered for another 10 minutes over low heat.
Taste and adjust seasoning with more maple syrup, cumin, paprika, salt, or harissa paste.
Serve as is or over rice, grains, or roasted vegetables, garnished with lemon wedges and fresh parsley or cilantro.
Prep Time: 50 minutes
Kcal: 270 per serving