Ingredients

• 1 large eggplant , cut in 1-inch cubes
• 2 tablespoons coarse sea salt
• 1/4 cup olive oil
• 1 carrot , diced
• 1 onion , chopped
• 6 cloves garlic , chopped
• 1 to 2 jarred roasted red peppers , cut in 1-inch cubes
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 2 teaspoons dried oregano
• 1 bay leaf
• 2 cups sodium-reduced vegetable broth
• 1 (796 ml) can crushed tomatoes
• 1 (540 ml) can chickpeas , rinsed and drained
• salt and pepper
• chopped fresh cilantro
• pomegranate arils
• fried shallots
• za’atar (optional)