Moroccan Spiced Eggplant and Tomato Stew
large eggplant cut into bite size cubes
large yellow onion
oz. cans diced fire roasted tomatoes
Cooked ecoLife Basmati Rice
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Add diced eggplant 2 tablespoons olive oil and 1/2 teaspoon salt. Roast for 30 minutes. Flip halfway through.
Heat a dutch oven over medium heat. Once hot, add 2 tablespoons of oil, onions and sauce for 5 minutes until soft and golden.
Add garlic cumin, paprika and stir. Cook for 1 minute.
Add tomatoes, juices, and water to the pot. Bring to a simmer over medium heat and cook 4 minutes.
Add chickpeas, maple syrup, and harissa paste. Continue to cook. Add roasted eggplant and stir to combine. Simmer over medium low heat for 10 minutes.
Taste and adjust seasoning to taste. Adding more spices or harissa to taste.
Plate over ecoLife Basmati Rice and garnish with lemon and cilantro if desired.