Moroccan Eggplant Tagine

Instructions

1. Prepare the eggplant
   Toss eggplant cubes with 1 tablespoon of salt and place in a colander. Let sit for 15 minutes to draw out the bitter juices. Rinse thoroughly and pat dry with paper towels.
2. Sauté the eggplant
   Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the eggplant in batches and cook until golden brown on all sides, about 5-7 minutes per batch. Transfer to a plate and set aside.
3. Create the aromatic base
   In the same pot, add the remaining tablespoon of olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
4. Add the spices
   Stir in the cumin, coriander, cinnamon, and cayenne pepper. Toast the spices for 30 seconds until aromatic, being careful not to burn them.
5. Combine and simmer
   Add the diced tomatoes with their juice, and bring to a simmer. Return the eggplant to the pot, add the chickpeas, and 1 cup of water. Reduce heat to low, cover, and simmer for 25-30 minutes until the eggplant is very tender and the flavors have melded.
6. Finish the tagine
   Stir in the green olives, honey, half of the cilantro, and half of the mint. Simmer uncovered for an additional 5 minutes to allow the flavors to combine. Taste and adjust seasoning with salt and pepper as needed.
7. Serve
   Garnish with the remaining fresh herbs and serve hot with warm flatbread, couscous, or rice. For an authentic presentation, serve directly from a tagine pot if you have one.