Khoresh Bademjan: Persian Eggplant and Tomato Stew

Ingredients

• For the Khoresh Bademjan:
• 1 1/2 pounds eggplant , stemmed, peeled, and cut into 1-inch pieces
• 1/4 cup, plus 2 tablespoons extra virgin olive oil
• 1 large yellow onion, trimmed, peeled, and finely sliced
• 3 large cloves garlic, peeled, smashed, and finely chopped
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt, plus extra for salting the eggplant
• 1 (28-ounce can) whole and peeled tomatoes, drained
• 1/2 cup water
• 1/4 cup pomegranate molasses
• Pinch saffron , optional
• For the Yogurt Herb Sauce (optional):
• 1 (6 to 7-ounce) container plain yogurt
• 1/4 cup fresh dill , chopped
• 2 to 3 cloves garlic, smashed, peeled, and finely chopped
• Pinch kosher salt

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