Eggplant, Chickpea and Almond Stew

Ingredients:

• eggplant x 1
• tomato x 1 small can
• chickpea x 1 can
• almonds x 1/4 cup
• garlic x 1 clove chopped finely
• onion x 1/2 chopped finely
• turmeric x 1 tsp
• smoked paprika x 3 tsp
• chili flake (optional) x 1 tsp
• cilantro x 1 cup
• olive oil, salt, pepper

Slice the eggplant in 1 cm rings, then in quarters. Salt them generously and let them sit in a stainer for 30 minutes. Dry, coat with olive oil and roast in the oven (325 F) for 30 minutes. Check periodically, turn and make sure they don't get burned in one side. Once the eggplant is ready (it has to be soft but not fully falling apart), take out and set aside. In a pot, sauté the onion, garlic in olive oil over medium heat. Add turmeric, smoked paprika, salt, pepper and chili flakes. After 5 minutes add tomato and pinch of salt/pepper. Let it simmer for 7-8 minutes. Add eggplant, cilantro and chickpea and let the stew simmer 20-30 minutes on low heat (adjust the seasoning if required). Serve with rice.