Moroccan Chickpea Stew with Tender Roasted Eggplant

Wash and cut the eggplant into very large chunks--roughly 2" cubes. Toss the cubes with 2 teaspoons fine salt until all sides of each cube are coated. Let the eggplant stand for at least 30 minutes (and up to an hour). You'll know they are ready when they are quite wet and a bit softer to the touch.

Preheat the oven to 450 F. Then dice the onions and mince the garlic.

Next, start on the stew. Warm a heavy-bottomed pot (I like to use a dutch oven) over medium-high heat. When it's warm, add the diced onion (without oil) and a pinch of salt. The salt will quicken the process of the onions being sauteed--drawing the water out more quickly and browning them faster for a deep rich flavor. Sautee the onions (in the dry skillet) for 10-15 minutes or until they are translucent and slightly browned (but not yet burning to the bottom of the pot).

When the onions are well sauteed, add the spices and extra virgin olive oil. Stir, and sautee the onions, spices, and oil for another 2-3 minutes over medium heat to allow the spices to become infused into the oil. If they begin to smoke, immediately remove from the heat until you add the wet ingredients.

Add the tomatoes, chickpeas, water, and raisins to the pot. Stir, cover, and let simmer another 30 minutes or until everything is warm and tender.

Remove the eggplant from the oven. Add 2/3 of it to the stew along with a handful of the chopped cilantro and 1-2 teaspoons maple syrup. Stir. Adjust spices to taste, and simmer 5 more minutes.

Make the salad while you wait. Combine the chopped cilantro, mint, cucumber, avocado, pomegranate seeds, lime, and salt. Toss together.

Remove from the heat, and garnish with the remaining eggplant and cilantro. Serve with salad and more pomegranate seeds.