Persian Eggplant Stew

Eggplants are highly used in the Persian cuisine and the truth is that all the meals using them are flavorful and delicious. These summer vegetables can become a real delicacy if cooked following this Persian recipe.

Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4-6

Ingredients

2 onions, chopped
4 tbsp olive oil
2 garlic cloves, chopped
2 large eggplants, peeled and cubed
2 ripe tomatoes, diced
½ tsp cumin powder
1 tsp turmeric
1 cup tomato sauce
1 cup vegetable stock
Salt, pepper to taste

Directions

1. Heat the oil in a skillet and stir in the onions and garlic. Sauté for 5-7 minutes.
2. Stir in the eggplants and tomatoes, as well as cumin powder and turmeric and sauté for 5 more minutes.
3. Add the stock and tomato sauce then season with salt and pepper to taste. Lower the heat and cook the stew for 30 minutes.
4. Serve the stew warm with Persian rice pilaf.