Preheat the oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and toss with 2 tablespoons of olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.

Roast the eggplant in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and tender.

While the eggplant is roasting, prepare the stew. Dice the onion, slice the carrots into thin rounds, and chop the tomatoes. Finely chop the cilantro for garnish and set aside.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.

Add the carrots and a pinch of salt and sauté for another 5 minutes until they start to soften.

Stir in the tomatoes, drained chickpeas, ras el hanout or curry spice, and a little more salt and pepper. Cook for 2-3 minutes to let the spices become fragrant.

Add 3 cups of water to the pot and bring to a boil. Lower the heat and simmer for 20-25 minutes, until the vegetables are tender.

While the stew simmers, cook the millet. In a medium saucepan, bring 3 cups of water to a boil. Add the millet and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.

Once the eggplant is roasted, add it to the stew and gently stir to combine. Adjust seasoning with more salt and pepper if needed.

Serve the stew over a bed of cooked millet, garnished with chopped cilantro.