Chickpea Eggplant Ratatouille

Sauté an onion in olive oil and sea salt until brown. Add in diced carrots, chopped zucchini, a bit more oil, and cook until browned and soft. After a few minutes toss in rinse and drained chickpeas and pre-roasted eggplant cubes (if roasting right now, toss with oil and salt and roast at 350 for a half hour, they’ll cook more once you add them to the pot after roasting). 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 until the liquid gets absorbed and it gets thick (this took about 40 minutes with stirring every 5/10 minutes). Let it sit off the heat uncovered for a bit after those 40 minutes just to thicken a touch more.