Stewed eggplant with raisins, feta, and mint

Ingredients

• 1/4 C extra virgin olive oil
• 1/2 yellow onion, diced
• 3 cloves of garlic, sliced thinly
• 1/2 tsp Aleppo pepper or 1/4 tsp red chili flakes
• 1 T tomato paste
• 2 medium tomatoes chopped into 1-inch chunks
• 2 tsp brown sugar
• Zest and juice of one lemon, divided
• 1 cup vegetable broth or water
• 1 large globe eggplant, cut into bite-sized pieces
• 1/4 cup raisins
• 1/4 tsp cinnamon
• 1/4 cup crumbled feta
• 2 tablespoons chopped mint
• 2 tablespoons toasted pine nuts or walnuts or a combination
• Salt and pepper to taste