Preheat the oven to broil while you line a baking sheet with parchment paper.
Coat the eggplant pieces in 5 tbsp of olive oil then transfer to the prepared baking sheet. Broil for 10 minutes; stir then continue cooking for another 7 minutes. Spoon pieces into a large bowl and set aside for later.
Heat remaining olive oil in a large saucepan over medium heat then sauté the onions and black pepper for about 7 minutes. Stir in the garlic, ras el hanout, cumin, broth, tomatoes, raisins, bay leaf and eggplant, cover the pot and continue to cook another 15 minutes.
Discard the bay leaf then stir in the lemon juice, almonds, and chives. Enjoy!