Moroccan-Spiced Eggplant and Tomato Stew

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Ingredients

1 large (~1.2 lb) eggplant ((unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant as the recipe is written))
2 Tbsp olive or melted coconut oil ((if avoiding oil, omit))
1/2 tsp sea salt
2 Tbsp olive or coconut oil ((if avoiding oil, sub water))
1 large white or yellow onion ((thinly sliced))
3 cloves garlic ((minced))
1 Tbsp ground cumin
1 Tbsp smoked paprika
1/4 tsp sea salt ((plus more to taste))
2 (14.5-oz) cans diced fire-roasted tomatoes
1/2 cup water ((or vegetable broth))
1 cup cooked chickpeas ((optional // well rinsed and drained // or sub cooked lentils))
1 Tbsp maple syrup or coconut sugar
2 Tbsp harissa paste ((or sub another favorite hot sauce or chili garlic sauce))
Cilantro or parsley
White rice, brown rice, or quinoa
Fresh lemon

As published by Minimalist Baker.

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