Pre-heat oven to 190°C / 375°F
Prepare the veggies:A: rough chop the onions, shallots, and garlic cloves.B: Skin the tomatoes by peeling them similarly to how you would peel an orange. C: Make 5 incisions lengthwise from the top of the eggplant to the bottom. Do not fully cut through.
Heat frying pan to medium-high and add coconut oil. Once warm, add onions, shallots, garlic and sofrito. Sauté for 5 minutes.
Add paprika, chili powder, cumin, onion powder, and adobo. Warm spices through for about a minute.
Add cans of tomato, 1½ TSP of oregano, and a small pinch of salt & pepper to the mixture. Simmer for 5 minutes.
Add the maple syrup and combine. Remove half of the mixture and set aside in a bowl.
Place the eggplant in the center of the pan. Turn over after 5 minutes. The color will start to change to brown.
Place the tomatoes around the eggplant. Using your cooking utensil, push down on the incisions in the eggplant, they should now be starting to open up. Feel free to pour some of the sauce from the pan into the incisions as well.
Turn off heat. Sprinkle the pan with some cilantro, ½ Tsp of oregano, and another pinch of salt & pepper.
Pour the tomato mixture you set aside on top, making sure you get some into the incisions of the eggplant. Top with the last ½ TSP of oregano.
Place in the middle rack of the oven. Bake for about 20 minutes.
After 20 minutes, turn over the eggplant. Using your cooking utensil, smash in the tomatoes. They'll be soft and will turn into a sauce. Mix and pour over eggplant. Place back in the oven for another 20 minutes.
Remove from the oven and rest for a couple minutes. It will be piping hot. Top with some cilantro, lemon slices, salt & pepper if needed, and DONE!