Persian-Style Mixed Vegetable Stew with Melted Cheese
"A comforting, one-pan Persian fusion masterpiece that transforms humble garden vegetables into a decadent, cheese-crowned feast."
Instructions
Heat a moderate amount of oil in a wide, heavy pan over medium heat. Add the chopped eggplant and sauté for several minutes until lightly golden and softened.
Add the zucchini, onion, bell pepper, potato, mushrooms (if using), and grated garlic. Sauté, stirring occasionally, until the vegetables begin to soften and develop a light golden color.
Stir in the grated tomatoes, tomato paste, salt, black pepper, and dried basil. Mix well until everything is evenly coated.
Reduce the heat to low and partially cover the pan. Let the stew simmer gently until thickened and most of the liquid has evaporated, allowing the flavors to concentrate.
Sprinkle grated cheese evenly over the vegetables. Cover the pan briefly just until the cheese melts, then remove from heat and serve warm.