Chickpea and Eggplant Ratatouille

Sauté one onion in olive oil and sea salt until it turns brown. Add diced carrots, chopped zucchini, and a bit more olive oil, then cook until they are browned and soft. After a few minutes, toss in rinsed and drained chickpeas and pre-roasted eggplant cubes. (If roasting eggplant now, toss with oil and salt and roast at 350°F (175°C) for half an hour; they will continue to cook in the pot). Pour in one can of tomato puree and an equal amount of filtered water. Add more sea salt and lots of cumin. Cover with a lid and cook on medium heat, stirring every 5-10 minutes, until the liquid gets absorbed and the mixture thickens (this took about 40 minutes). Let it sit off the heat, uncovered, for a bit after the 40 minutes to thicken a touch more.