2 large eggplants
1/3 cup olive oil
1/4 cup apple cider vinegar
1/4 cup agave nectar
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 tsp garlic powder
8 oz sugar snap peas
2 tablespoons lemon juice
1 tablespoon soy sauce
Heat the oven to 400°F.
Cut the eggplant into 1-inch cubes and put in a large bowl filled with salt water, and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic powder.
After the eggplant has soaked for 20 minutes, drain and dry well, and toss with the marinade. Spread the eggplant on a large baking sheet, lined with parchment and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven.
While the eggplant is cooking, steam the sugar snap peas in the microwave or on the stovetop.
Whisk together the lemon juice and soy sauce.
Combine the snap peas and the the eggplant in a bowl and toss with the lemon juice mixture.
Season to taste with salt and pepper, and serve warm!