Eggplant and Lentil Tagine

This was tasty but didn't blow me away. The eggplant and the lentils were both good, but I think my brain wanted those chunks of eggplant to turn out to be sausage or something similar.

Eggplant and Lentil Tagine
2 Tbsp. olive oil
1 Tbsp. butter
2 onions, quartered
1 Tbsp. berbere
3 Asian eggplants, cubed
4 cloves garlic, chopped
1/4 c. chicken broth
500mL cooked lentils (I used French lentils, but brown lentils would probably also work well)
1/2 c. raisins or dates, chopped

1. Heat oil and butter over medium heat. Add onion and berbere and cook for 10 minutes.
2. Add eggplant and garlic, reduce heat to medium low, and cook for 7 minutes.
3. Add broth, lentils, and raisins.
4. Cover, reduce heat to low, and simmer for another 7-12 minutes.