Moroccan Vegetable Stew - The Scramble

Ingredients

• 1/4 cup extra virgin olive oil
• 1 red onion (chopped)
• 1 medium eggplant (peeled and chopped into 1-inch cubes)
• 15 oz. chickpeas (garbanzo beans), (drained and rinsed)
• 2 cloves garlic (minced, about 1 tsp.)
• 1 tsp. ground cumin
• 1/8 - 1/4 cup fresh mint (or use basil, coarsely chopped, to taste)
• 1/2 tsp. kosher salt, sea salt, or other coarse salt
• 28 oz. crushed tomatoes
• 6 oz. baby spinach (or use 10 oz. chopped frozen spinach, thawed)
• 1/2 cup feta cheese (for serving (optional))