Place the eggplant in a colander in the sink and season generously with coarse kosher salt; let the eggplant sit like this for 30 minutes.
Add 4 tablespoons olive oil to a large skillet over medium-high heat. Once hot, add the onion and cook until starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more. Add the tomato, sea salt, smoked paprika, cumin, and black pepper, and cook until the tomatoes are softened, about 5 to 7 minutes. Add the tomato paste and water, and cook until the sauce is thickened, about 5 minutes. Turn off heat.
When the eggplant is done with its salt marinade, rinse each piece off and gently wring out the excess water.
Add the remaining 2 tablespoons olive oil to a large baking sheet. Toss the eggplant in the oil to coat and then arrange the pieces in a single layer cut side down. Bake the eggplant until tender and starting to turn golden, about 25 minutes, flipping once halfway through. To get a little more color on the eggplant, run it briefly under the broiler when it’s done baking (stay with it because it can burn quickly).
To serve, arrange the eggplant on a platter; spoon the sauce on top (re-heat the sauce if you want), and sprinkle on the toasted almonds and fresh mint. Serve warm or at room temperature.
Notes
If you don't have any fresh mint, use whatever fresh herb you have. I've tried basil and oregano, and both are delicious.
If keeping this dish paleo isn’t a concern, feel free to add a little crumbled goat cheese or crumbled feta on top right before serving.