Certainly! Here’s a recipe for Moroccan-spiced eggplant and tomato stew, a flavorful and hearty dish:


  • Two large eggplants, diced
  • Two tablespoons of olive oil
  • One large onion, finely chopped
  • Three cloves garlic, minced
  • One can (14 oz) diced tomatoes, undrained
  • One can (14 oz) chickpeas, drained and rinsed
  • One teaspoon of ground cumin
  • One teaspoon of ground coriander
  • One teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh cilantro or parsley for garnish
  • Lemon wedges for serving


  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Add the diced eggplant to the pot and cook, stirring occasionally, for about 5-7 minutes or until the eggplant begins to soften.
  4. Stir in the ground cumin, ground coriander, ground paprika, ground cinnamon, cayenne pepper, salt, and black pepper. Mix well to coat the vegetables with the spices.
  5. Pour in the diced tomatoes with their juice and add the drained chickpeas. Stir to combine.
  6. Pour in the vegetable broth, bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the eggplant is tender and the flavors have melded together.
  7. Adjust the seasoning to taste, adding more salt, pepper, or cayenne if needed.
  8. Serve the stew hot, garnished with chopped cilantro or parsley. Squeeze a lemon wedge over each serving before eating for a burst of freshness.

This Moroccan-spiced eggplant and tomato stew pairs well with couscous, rice, or crusty bread. Enjoy the rich and aromatic flavors of this delicious stew!

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