To begin the preparation of Persian Eggplant Stew Recipe, first peel and cube the eggplant and place in a colander.

Sprinkle 1/2 tablespoon salt over it and keep it aside for 30 minutes. This will remove any sort of bitterness in the eggplants.

After sprinkling salt, it will release water. Pat it dry with paper towel.

Heat a kadai and add oil. After the oil gets heated, add onions and fry till onions turn pinkish.

Add garlic and saute till aroma of garlic gets released.

Now add the chopped eggplant and cook till eggplant softens and releases water.

Now add tomatoes and mix.

Cover the pan and cook for 10 minutes.

Now add the spice powders namely turmeric powder, cumin, red chili powder, cinnamon powder and pepper powder and mix well.

Add 1/2 cup water and stir.

Now cover the kadai and simmer for 20 minutes or till the eggplant gets cooked.

Check the taste, adjust salt and mix. Serve the Persian Eggplant Stew with hot basmati rice for a weekday lunch.