Eggplant And Tomato Tagine

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11 cups (3/4-inch) cubed peeled eggplant (about 2 pounds)

3/4 teaspoon salt, divided

Cooking spray

1 tablespoon olive oil

1 cup finely diced red bell pepper (about 1 large)

2 tablespoons tomato paste

1 teaspoon Hungarian sweet paprika

1 teaspoon ground cumin

2 garlic cloves, minced

1 (28-ounce) can diced tomatoes, undrained

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

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