Can eggplant be used in stew?

Eggplant is seriously underrated. I know it gets a bad rap from some people, but I grew up eating it all kinds of ways, baked, fried, stewed, you name it. This eggplant stew isn’t exactly traditional Lebanese, but it’s rooted in Middle Eastern cuisine and is very popular in Greek food. For me, it’s one of those recipes I throw together when I want something with oomph and flavor. Heat three tablespoons of olive oil in a large pot over medium-high heat. Add the cubed eggplant and ½ teaspoon salt and cook, stirring occasionally, until softened and browned on all sides, 5-6 minutes. Remove the eggplant to a plate and set aside. Add the remaining tablespoon of oil to the same pot and heat over medium. Add the chopped onion and remaining ¼ teaspoon salt and cook, stirring occasionally, until softened, 3-4 minutes. Bring the stew to a simmer and cook until slightly thickened, about 10 minutes. Stir in the eggplant and heat through, then stir in the lemon juice.