Generously salt the eggplant slices and place them in a colander over a bowl to drain for about 30 minutes.

Do the same (with just a pinch of salt) for the chopped tomatoes and cucumbers used in the tabbouleh. Set aside to drain while you prepare everything else.

Cook your chosen grain (bulgur, farro, or wheat berries) according to the package directions. Set aside to cool.

Preheat oven to 450°F (converted from 230°C).

Pat the salted eggplant dry with paper towels. Arrange slices in a single layer in a large baking dish or on a sheet pan. Drizzle with 1 tablespoon olive oil. Roast for 15–20 minutes, flipping halfway, until deep golden brown.

In a large skillet with a lid, heat 2 tablespoons olive oil over medium heat. Sauté the red onion with a pinch of salt for 6–7 minutes until soft.

Add 1 tablespoon garlic paste and the chopped red and green bell peppers. Add another 2 tablespoons of olive oil, stir, then lower the heat slightly and cover the pan. Cook undisturbed for 10–12 minutes.

Uncover, stir, and add more oil if the mixture is sticking. Replace the lid and cook for another 10 minutes.

Once the vegetables are very soft and aromatic, add all the spices (including the additional coriander, cumin, and smoked paprika) and stir well. Cook until fragrant—about 1–2 minutes.

Add the tomato paste and cook for another 2 minutes, stirring until it darkens in color.

Add the butter beans and lentils. Stir to coat everything well.

Add the canned tomatoes, crushing them with your hands or breaking them up in the pan with a wooden spoon.

Pour ½ can of water into the empty tomato can, swirl to catch the residue, and add that to the stew.

Season to taste with salt (start with about ½ teaspoon). Simmer over low to medium heat for 10 minutes to let the flavors develop.

Roughly chop half of the roasted eggplant slices and stir them into the stew.

In a medium mixing bowl, combine the drained chopped cucumber and tomatoes with the cooked grain, parsley, mint, and green onions.

Drizzle with olive oil and lemon juice, add a small squeeze of garlic paste, and season with a pinch of salt. Toss gently to combine.

Spoon the stew into a serving bowl or dish. Top with the remaining roasted eggplant rounds for presentation.

Serve alongside or topped with the grain tabbouleh.