Khorak-e Bademjan o Kadoo (خوراک بادمجان و کدو) — Persian Eggplant and Zucchini Medley

• 700 gEggplant (globe or Italian), cut into 2 cm rounds (About 2 medium; peel in alternating stripes if skin is tough)
• 500 gZucchini, cut into 2 cm rounds (About 3 medium)
• 700 gTomatoes (About 5 medium; 2 for stuffing, 3 for sauce)
• 220 gYellow onion, thinly sliced (About 1 large)
• 12 gGarlic, finely grated or minced (About 4 cloves)
• 25 gFlat-leaf parsley, finely chopped (Plus extra for serving if desired)
• 90 mlOlive oil (Divided; plus 5 ml if pan seems dry)
• 2.5 tspGround turmeric (For color and aroma)
• 2 tspFine sea salt (Divided; adjust to taste)
• 1 tspGround black pepper (Divided)
• 240 mlWater (Add more only if needed during simmering)

Instructions

1. 1

   Heat the oven to 220°C (425°F). Line a large sheet pan with parchment. Arrange eggplant rounds in a single layer, brush with 45 ml olive oil, and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes, flip, then roast 10–15 minutes more until deeply golden and tender.

2. 2

   On a second parchment-lined pan (or reuse the first), arrange zucchini rounds. Brush with 20 ml olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Roast at 220°C (425°F) for 12–15 minutes, flipping once, until lightly browned but not mushy. Set aside; zucchini finishes cooking in the sauce.

3. 3

   Prepare the tomatoes: grate or finely chop 3 tomatoes for the sauce (you should have about 450–500 g pulp). For the remaining 2 tomatoes, cut off the tops, scoop out the pulp and seeds, and finely chop the scooped pulp. Keep the hollowed tomatoes and their tops for stuffing later.

4. 4

   In a wide, heavy pan or shallow pot, warm 25 ml olive oil over medium heat. Add sliced onion and cook 10–12 minutes, stirring often, until soft and lightly golden. Add garlic and cook 60–90 seconds until fragrant. Stir in turmeric for 30 seconds to bloom it without letting it scorch.

5. 5

   Add the grated/chopped sauce tomatoes, the chopped pulp from the hollowed tomatoes, 240 ml water, 1 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce to low and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and tastes less raw.

6. 6

   Stir 20 g chopped parsley into the sauce. Nestle the roasted eggplant rounds into the pan in overlapping layers, then tuck in the roasted zucchini. Cover and simmer on low for 18–20 minutes. If the pan looks dry, add 30–60 ml water; keep the heat gentle to avoid breaking the vegetables.

7. 7

   Stuff the tomatoes: spoon a few tablespoons of the thickened onion-tomato sauce (with some parsley) into each hollowed tomato. Place them on top of the vegetable layer, cover, and cook 10–12 minutes on low until the tomatoes soften but still hold their shape. Taste and adjust salt and pepper.

8. 8

   Rest off the heat for 10 minutes to let the sauce settle and the vegetables absorb flavor. Drizzle the remaining 0–5 ml olive oil if desired, and scatter the remaining 5 g parsley over the top. Serve warm, spooning sauce over each portion and adding a stuffed tomato per plate.