Khoresht-e Bademjan ba Zeytoon (خورشت بادمجان با زیتون) — Persian Eggplant & Olive Stew

• 900 gEggplant (globe or Italian), peeled in stripes and cut into 2.5 cm thick rounds (Choose firm, glossy eggplants with minimal seeds)
• 300 gRed bell pepper, cut into 2.5 cm strips (About 2 medium peppers)
• 220 gYellow onion, finely diced (About 1 large onion)
• 180 gCelery, finely sliced (Include tender leaves if available)
• 140 gGreen olives, pitted (Rinsed and drained to control saltiness)
• 45 gTomato paste (3 tablespoons; cook to deepen color and reduce raw taste)
• 45 mlLemon juice, freshly squeezed (3 tablespoons; add at the end for brightness)
• 600 mlWater (Add gradually; you want a thick stew, not a soup)
• 90 mlCooking oil (neutral, such as sunflower or canola) (Divided for frying and sautéing)
• 7 gFine salt (About 1 1/4 teaspoons; adjust after olives are added)
• 2 gBlack pepper, freshly ground (About 1 teaspoon)

Instructions

1. 1

   Prepare the eggplant for frying: pat the slices very dry with paper towels so they brown instead of steaming. Heat 60 ml oil in a wide skillet over medium-high heat (about 190°C surface temperature). Fry eggplant in batches 3–4 minutes per side until deeply golden; transfer to a rack or paper towels.

2. 2

   In the same skillet, add the remaining 30 ml oil if the pan looks dry. Reduce heat to medium. Sauté onion with 3 g of the salt for 8–10 minutes, stirring often, until translucent and lightly golden. Add celery and cook 5 minutes more, until softened and aromatic but not browned.

3. 3

   Push the vegetables to the sides and add tomato paste to the center. Cook it for 2–3 minutes, stirring constantly, until it turns a shade darker and smells sweet rather than raw. Stir the paste through the onion-celery mixture, then add black pepper and the remaining salt.

4. 4

   Add red bell pepper strips and cook 4 minutes to lightly soften. Pour in 450 ml water, scraping the pan to dissolve any browned bits. Bring to a gentle simmer over medium heat, then cover and cook 15 minutes, adjusting heat to maintain a steady, quiet bubbling.

5. 5

   Nestle the fried eggplant into the simmering sauce in a single layer as much as possible. Add olives and the remaining 150 ml water. Cover and simmer on low for 25–30 minutes, until eggplant is silky and the sauce is thick enough to coat a spoon; avoid vigorous boiling to keep slices intact.

6. 6

   Uncover and simmer 5–8 minutes to reduce if needed. Turn off heat and stir in lemon juice. Taste and adjust with up to 1 g more salt if required (olives vary). Rest the stew, covered, for 10 minutes before serving so flavors round out and the sauce clings to the vegetables.