Begin by cutting the medium eggplant into cubes and place them in a colander. Sprinkle a generous amount of salt over the cubes and let them sit for about 30 minutes to draw out excess moisture.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped large onion and sauté until translucent, about 5 minutes. Stir in the diced yellow and red bell peppers, cooking for an additional 3-4 minutes.

After rinsing and patting the salted eggplant dry, add it to the skillet. Cook until the eggplant is tender, approximately 6-7 minutes. Stir in the minced garlic, Hungarian paprika, ground cumin, ground turmeric, and cayenne pepper, cooking for about 1 minute until fragrant.

Pour in the crushed tomatoes and beef broth, simmering for 15 minutes until the sauce thickens.

Preheat your oven to 375°F (190°C). In a mixing bowl, combine the sautéed onions, minced garlic, panko, egg, remaining broth, and chopped cilantro with ground beef. Form the mixture into 1-inch meatballs.

Bake the meatballs on a baking sheet for 20-25 minutes or until they reach an internal temperature of 165°F (74°C).

Once the meatballs are cooked, gently transfer them into the simmering sauce in the skillet and let them mingle for about 5 more minutes.

Serve your Moroccan Meatball Stew over a bed of cooked couscous, rice, or quinoa.