Moroccan Eggplant Stew

Heat the oil in a stock pot over medium heat.
3 tablespoons olive oil
Add the minced onion and cook, stirring often, until soft and golden, about 5 minutes.
1 large onion
Add the diced eggplant and cook, stirring occasionally, for 5 to 10 minutes or until the eggplant begins to soften.
2 cups diced eggplant
Add the diced potatoes, tomatillos, garlic, Ras el Hanout, cayenne, and salt. Mix well, then cook, stirring often, for another 3 minutes.
2 medium gold potatoes, ¼ pound pineapple tomatillos or tomatillos, 2 cloves garlic, 1 teaspoon Ras el Hanout, ¼ teaspoon cayenne pepper, 1 teaspoon kosher salt
Add the tomatoes, tomato paste, and broth or water, then stir to combine.
4 large tomatoes, 1 tablespoon tomato paste, 1½ cups low-sodium vegetable broth
Bring everything to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender.