Persian Eggplant Stew Khoresh Bademjan

Ingredients

• .25 cups coconut oil, divided
• 1 large eggplant, rustically cubed
• 1 tablespoon ½ teaspoon sea salt, divided
• 4 medium yellow onions, thinly sliced into rings
• 4 large cloves garlic, minced
• 1 pound baby portobello mushrooms, thinly sliced
• .5 teaspoons ground black pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon saffron threads, soaked in ¼ cup rose water
• 1 large can (28 ounces) whole tomatoes
• .5 cups raisins
• 2 cups filtered water
• juice of 2 limes

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