Vegan Khoresh Bademjan (Eggplant Stew)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 1 large eggplant and cut it into 2.54 cm cubes. Place the eggplant cubes in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 20 minutes to release excess water. After 20 minutes, rinse the eggplant cubes under cold water and pat them thoroughly dry with paper towels.
2. 2Dice the 1 medium onion. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the diced onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the dried eggplant cubes to the pot with the softened onion. Cook, stirring occasionally, until the eggplant is lightly browned on all sides, about 8 to 10 minutes.
4. 4Stir in the 2 tablespoons of tomato paste, 1 teaspoon of turmeric, and 2 tablespoons of dried mint. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
5. 5Pour in the 1 28 oz can of diced tomatoes and 2 cups of vegetable broth. Stir everything together, scraping up any bits from the bottom of the pot. Bring the liquid to a gentle simmer.
6. 6Reduce the heat to low (121.1°C/120°C), cover the pot tightly with a lid, and let the stew cook for 30 minutes. Check the stew after 30 minutes; the eggplant should be very tender.
7. 7Taste the stew and season with 0.5 teaspoon of black pepper. If needed, add more salt, but remember the eggplant was salted earlier. Stir well.
8. 8Serve the Vegan Khoresh Bademjan hot over the 4 cups of cooked basmati rice.

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