Braised Moroccan Eggplant

• 1 large Italian eggplant, about 1 lb (500 g), trimmed and cut into ½-inch (12-mm) cubes

Put the eggplant cubes in a colander, sprinkle with 1 tsp salt, and toss to coat evenly. Set the colander in a sink and let the eggplant stand for 10 minutes (liquid will bead up on the flesh). Meanwhile, in a small bowl, stir together the cumin, paprika, and coriander. Pour the tomatoes and their ju