INGREDIENTS

• 2 small eggplant, cubed
• 1 teaspoons salt
• 2 tablespoons avocado oil
• 1 onion, diced
• 1 cup chopped celery
• 1 red bell pepper, seeded and chopped
• 6 garlic cloves, minced
• 1 tablespoon ras el hanout
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¼ teaspoon cinnamon
• 1 (15 oz) can crushed tomatoes
• 1/3 cup golden raisins
• 1 can chickpeas, drained and rinsed
• 1 cup vegetable broth
• Salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. Place eggplant in a bowl and sprinkle with salt, and set aside for 30 minutes. And gently rinse excess salt.
3. Heat oil over medium-high heat in a Dutch oven.
4. Brown eggplant evenly and remove and set aside.
5. Return Dutch oven to medium heat and add onion, celery, and bell pepper.
6. Lower heat and saute until softened – about 5 minutes.
7. Add garlic, ras el hanout, cumin, coriander, cinnamon, and cook for one minute more.
8. Stir in tomatoes, raisins, chickpeas, and broth.
9. Bring to a boil, add the eggplant, and stir into stew.
10. Place in oven and bake for 20-25 minutes or until eggplant is tender.

Serves: 4