Moroccan Spiced Eggplant and Tomato Stew
Servings
4
Cook Time
55
Mins
Servings
4
Cook Time
55
Mins
Ingredients
1
large eggplant cut into bite size cubes
4
tablespoon
olive oil
divided
1/2
teaspoon
salt
1
large yellow onion
thinly sliced
3
garlic cloves
minced
1
tablespoon
cumin
1
tablespoon
smoked paprika
1/2
teaspoon
salt
2 14.5
oz. cans diced fire roasted tomatoes
1/2
cup
water
1
cup
cooked chickpeas
1
tablespoon
maple syrup
2
tablespoons
harissa paste
For serving:
Cooked ecoLife Basmati Rice
cilantro
Fresh lemon
Instructions
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.
Serve