Roasted Veggie Moroccan Tagine

Name: Roasted Veggie Moroccan Tagine
Cuisine: Moroccan, African
Ingredients: 1 medium eggplant, cut into 2cm chunks; 2 tsp sea salt; 2 medium carrots, cut into quarters; 1/2 bell pepper, cut into quarters (I used 1/4 yellow and 1/4 red for fun); 1 medium sweet potato, cut into 3cm long chunks; 1 large potato, cut into chunks; 1/2 tbsp olive oil (for roasting); 1/2 tbsp olive oil (for sautéing); 4 cloves garlic, skin off, left whole; 1/3 head of broccoli, cut into florets; 4 button mushrooms, cut into quarters; 1/2 medium onion, roughly chopped into chunks; 1/2 tsp dried rosemary; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp turmeric powder; 1 15 oz can of chickpeas, drained and rinsed; 1 15 oz can of tomatoes; 1 tsp harissa paste; 1 tsp rice malt syrup or maple syrup; 1 cup veggie stock; 1 cup quinoa, cooked; fresh chopped cilantro, to serve