Sausage and Eggplant Stew (Imam Bayildi inspired)

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add eggplant cubes and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Remove eggplant from the pot and set aside. 2. Add the remaining 1 tablespoon of olive oil to the pot. Add the ground sausage (casings removed if applicable) and cook, breaking it up with a spoon, until browned. Drain any excess fat. 3. Add chopped onion to the pot and cook until softened, about 5 minutes. 4. Stir in minced garlic, cumin, paprika, and cinnamon. Cook for 1 minute until fragrant. 5. Return eggplant to the pot. Stir in crushed tomatoes and broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, allowing flavors to meld and eggplant to become very tender. 6. Season the stew with salt and black pepper to taste. Stir in fresh chopped parsley just before serving. 7. Serve hot, perhaps with a side of rice or crusty bread.