Khoresh Badejman (eggplant and tomato stew) 4 portions

Ingredients

• 750 g eggplant, cut into 2cm pieces) • 1/4 cup (60ml) plus 2 tablespoons extra virgin olive oil • 1 large yellow onion, finely sliced • 3 large cloves garlic finely chopped • 1 teaspoon dried cumin • 1/2 teaspoon turmeric • 1/2 teaspoon cinnamon • 1/2 teaspoon salt (sea or kosher, plus extra for salting the eggplant) • 1.5 tetrapaks of crushed tomatoes • 1/2 cup (125 ml) water • 1/4 cup pomegranate molasses • Optional: 1 pinch saffron

Instructions

1. Place the eggplant in a large colander set over a bowl. Sprinkle with a generous pinch or two of salt and set aside.

2. In a large pot, warm the oil. Add the onions and saute until they are soft and translucent, and beginning to brown in spots, about 7 to 9 minutes. Add the garlic, cumin, turmeric, cinnamon, and salt, and saute until the onions are coated and the spices are aromatic, about 1 minute more.

3. Add the eggplant to the pan (if it has released a lot of liquid, pat it dry with paper towels or a clean tea towel first). Drizzle with 2 tablespoons of olive oil. Saute, turning to coat the eggplant in the onion and spice mixture, until the eggplant turns tender and shrinks in volume, about 8 to 10 minutes.

4. Stir in the tomatoes, add the water, pomegranate molasses and saffron (if using). Stir well. Bring to a simmer, reduce the heat to low, and cook covered for 10 to 15 minutes, stirring occasionally. Serve hot over persian rice. Top with the yogurt herb sauce and/or fresh chopped herbs, if desired.