Stir thyme, sesame seeds, cumin, lemon zest, garlic powder and salt until well combined.
Reserve 1 tsp (5 mL) of za'atar spice for flavouring the stew; set aside. Season veal chops with remaining Za’atar Spice Mix.
Heat half the oil in large skillet set over medium heat and cook about 4 to 6 min. per side. Transfer to a plate and tent to keep warm.
Heat remaining oil in same skillet set over medium-high heat. Add eggplant, onions and reserved Za’atar Spice Mix and cook for 8 to 10 mins or until vegetables are softened.
Stir in tomatoes and olives; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 to 15 minutes or until eggplant is tender. Meanwhile, combine parsley and lemon zest. Divide stew among 4 plates, top with veal chop and parsley mixture.
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