Persian Eggplant Stew // Khoresh Bademjan

• .25 cups coconut oil, divided
• 1 large eggplant, rustically cubed
• 1 tablespoon 1/2 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 1/4 cup rose water
• 1 large can (28 ounces) whole tomatoes
• .5 cups raisins
• 2 cups filtered water
• juice of 2 limes

1. Place eggplant in a colander, sprinkle with water and 1 tablespoon salt and allow to sit for 20 minutes. Rinse and blot dry.
2. In a large skillet heat 2 tablespoons coconut oil over medium-high heat. Add eggplant and saute, stirring frequently, until eggplant is soft and cooked through. Remove from heat and set aside.
3. In a large Dutch oven or oven safe heavy pot, heat remaining 2 tablespoons coconut oil over medium-high heat. Add onion and saute until just soft (about 6 minutes). Add garlic, mushrooms, and spices and saute for an additional minute or until spices are fragrant. Stir in tomatoes, raisins, filtered water, and lime juice and bring to a boil. Reduce heat to low, cover, and allow stew to simmer for 30 minutes.
4. Meanwhile, reheat oven to 350 degrees F, rack in the middle.
5. Gently stir in eggplant and transfer pot, uncovered, to oven. Bake for 30 minutes, serve, and enjoy!

coconut oil, eggplant, salt, yellow onions, garlic, portobello mushrooms, ground black pepper, ground turmeric, ground cinnamon, saffron threads, tomatoes, raisins, water

Taken from food52.com/recipes/37977-persian-eggplant-stew-khoresh-bademjan (may not work)