1. Prepare the Eggplant

• Lightly salt the peeled eggplant slices and let them sit for 30 minutes to release bitterness.
• Pat dry with a paper towel to remove excess moisture and salt.
• In a large non-stick frying pan, heat 4 Tbsp of oil over medium heat. Fry the eggplant slices until golden brown on all sides. Add more oil as needed. Set aside.
  • Tip – Cover the pan while frying to help retain moisture and avoid needing more oil.

2. Sauté Cherry Tomatoes

• In the same frying pan, sauté the cherry tomatoes for 1 minute, until they are blistered and slightly softened. Set aside.

3. Fry the Mushroom

• In the same frying pan, add 2 Tbsp oil on medium heat. Sauté the mushroom until golden. Add a pinch of salt.

4. Build the Stew Base

• In a large pot or Dutch oven, heat 2 Tbsp of oil over medium heat.
• Add the chopped onion and sauté for 3 minutes until soft and translucent.
• Add the garlic and cook for another 1 minute until fragrant.
• Add tomato paste and cook for about 1 minute, stirring constantly.
• Stir in the puréed tomatoes, turmeric, salt, and black pepper. Cook for 1–2 minutes.
• Add the fried mushrooms.
• Add 3 cups of hot water and bring to a gentle simmer.
• Add cinnamon.
• Cover and cook for 30 minutes.

5. Finish the Stew

• After 30 minutes, add the fried eggplant, sautéed cherry tomatoes, and unripe grapes (ghureh) to the pot.
• Simmer uncovered for another 20–30 minutes, or until the eggplant is fully tender and flavors have melded beautifully. Add another cup of hot water if needed.