A hearty vegetarian/vegan stew of eggplant in a rich, tomato sauce brought to
another level with the addition of Spice Fusion Persian Advieh.
4 tbsp olive oil, divided
1kg eggplant peeled and cut into approx. 1.5cm cubes
1 tbsp salt
1 large onion finely chopped
3 cloves garlic minced
¼ cup tomato paste
½ tsp salt
1 tbsp Spice Fusion Persian Advieh
2 x 440g cans diced tomatoes
¼ cup pomegranate molasses
¼ tsp saffron, crushed, optional
3 dried limes (Loomi) or 2 tbsp fresh lime juice
Place eggplant in a large colander set over a bowl. Sprinkle with a tablespoon
of salt, mix well, and set aside to drain.
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add onion
and sauté until golden, about 7 minutes. Add tomato paste, garlic, Persian
Advieh and salt; continue cooking for another 2 minutes.
Gently squeeze water from eggplant and pat dry with paper towel.
Add eggplant to pan with remaining 2 tablespoons of olive oil. Cook, stirring
often, until eggplant is tender and starts to brown at the edges,
about 15 minutes.
Add tomatoes, pomegranate molasses and saffron, if using. Pierce the Persian
limes with a fork or skewer and stir them into the stew (or stir in juice).
Bring stew to a simmer, then reduce heat to low, cover pot with lid and cook for
15 minutes, stirring occasionally, until eggplant is cooked and sauce has
thickened. Serve with rice.
