Persian Eggplant Stew

Persian Eggplant Stew (Fesenjan-e Bademjan)

Serves 4

• 2 large eggplant
• olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne (or to taste)
• several grinds fresh black pepper
• 2 tablespoons pomegranate molasses
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 2 tablespoons walnut butter
• 2 cups water
• salt
• handful parsley leaves

1. Peel eggplants and cut into bite-sized pieces. Place in a single layer on an oiled cookie sheet, brush or spray with more oil, lightly shower with salt and roast for 20-25 minutes at 425 degrees F.
2. Meanwhile, saute the onion and garlic in a little olive oil for 3 minutes. Add the cumin, cinnamon, cayenne and black pepper and cook for one more minute. Add the molasses, honey, red wine vinegar, and walnuts and water. The walnut butter will be a lump at first, but once it heats up you can whisk it in easily.
3. Simmer for a few minutes and then season with salt as needed. Add the cooled eggplant back to the sauce. Reduce heat to a bare simmer. Cook until the eggplant is fully tender and the sauce thickened, about 10 minutes.
4. Taste and adjust seasoning, adding more salt, pepper, cayenne, or vinegar as needed to achieve a complex mixture of spices, sweet, and sour.
5. Garnish with parsley leaves and serve over couscous.