### TranslatedIngredients: 1 eggplant, 2 onions - finely chopped, 2 tomatoes - chopped, 6 cloves garlic - grated, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 small Tablespoon cinnamon powder, 1/2 teaspoon black pepper powder, 1/2 cup water, 2 tablespoons oil, salt - as per taste ### PrepTimeInMins: 15 ### CookTimeInMins: 40 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Parsi Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To make the persian eggplant stew recipe, first peel and chop the eggplant. Now add 1/2 tablespoon salt to it, mix and keep it aside for 30 minutes. After 30 minutes, poach with a kitchen towel and dry it. Now heat oil in a pan. After heating the oil, add onions and cook till they become soft. After the onion becomes soft, add garlic and cook it for 1 minute. Now add the brinjals and cook till the brinjals become soft. After the eggplant becomes soft, add tomatoes and mix it. Cover the pan and cook for 10 minutes. After 10 minutes, add turmeric powder, cumin powder, red chilli powder, cinnamon powder, black pepper powder and mix well. After 1 minute add 1/2 cup water and mix again. Cover the pan and cook for 20 minutes. Serve hot. Serve Persian eggplant stew with rice and satvic carrot sprout salad for the day.