Khorak-e Rangin-e Sabzijat (خوراک رنگین سبزیجات) — Summer Vegetable Medley

• 450 gEggplant (globe eggplant), peeled in alternating stripes, cut into 2.5 cm cubes (Choose firm, glossy eggplants; cubing helps them cook evenly)
• 10 gKosher salt (For salting eggplant to reduce bitterness and oil absorption)
• 300 gZucchini, cut into 2 cm half-moons (Medium zucchini; avoid very large watery ones)
• 180 gRed bell pepper, deseeded, cut into 2.5 cm squares (About 1 large pepper)
• 180 gYellow bell pepper, deseeded, cut into 2.5 cm squares (About 1 large pepper)
• 500 gTomatoes, grated on the large holes (skins discarded) or finely chopped (Ripe summer tomatoes give the best sweetness and body)
• 220 gOnion, finely diced (About 1 large onion)
• 18 gGarlic cloves, minced (About 5–6 cloves; mince finely so it perfumes the stew)
• 60 mlOlive oil (Divided: for sautéing and searing vegetables)
• 2 tspGround turmeric (Earthy warmth and golden color)
• 1 tspBlack pepper, freshly ground (Adjust to taste)
• 240 mlWater (Add gradually to control stew thickness)

Instructions

1. 1

   Place the eggplant cubes in a colander set over a bowl. Sprinkle evenly with 10 g kosher salt, toss, and let stand 20 minutes to draw out bitterness and reduce oil absorption. Rinse quickly under cool water, then pat very dry with a clean towel; moisture will prevent proper browning.

2. 2

   Heat 30 ml olive oil in a wide, heavy pot over medium-high heat (about 190°C surface heat). Add eggplant in a single layer and sear 6–8 minutes, turning twice, until lightly browned on several sides. Transfer to a plate. Add zucchini and sear 3–4 minutes, just to color; transfer.

3. 3

   Lower heat to medium. Add the remaining 30 ml olive oil, then sauté onion with 1 tablespoon water for 8–10 minutes, stirring, until soft and golden at the edges. Add minced garlic and cook 60–90 seconds until fragrant, keeping it from browning to avoid bitterness.

4. 4

   Stir in turmeric and black pepper and toast 30 seconds to bloom the spices. Add red and yellow bell peppers; cook 5 minutes, stirring, until slightly softened but still bright. Pour in the grated tomatoes and scrape the pot bottom; simmer uncovered 10–12 minutes until thick and jammy.

5. 5

   Return eggplant and zucchini to the pot. Add 240 ml water, stir gently, and bring to a steady simmer. Cover and cook on low heat 20–25 minutes, stirring once halfway, until eggplant is silky and peppers are tender. Taste and adjust seasoning with additional salt if needed.

6. 6

   Uncover and simmer 5–8 minutes to concentrate the sauce to a spoon-coating consistency. Turn off heat and rest the stew 10 minutes; this settling time helps the vegetables absorb the tomato-turmeric base and prevents breaking. Serve warm with rice or flatbread, spooning sauce over the top.