Rataku (راتاکو) — Persian-Style Eggplant and Ground Meat Medley

• 700 gEggplant (cut into 2 cm cubes)
• 10 gSalt (for salting eggplant, plus more to taste)
• 350 gZucchini (cut into 2 cm cubes)
• 250 gCremini mushrooms (sliced 5 mm thick)
• 250 gYellow onion (finely diced)
• 18 gGarlic (minced (about 5–6 cloves))
• 60 mlCooking oil (neutral oil such as sunflower or canola, divided)
• 500 gGround beef (85–90% lean)
• 2 gBlack pepper (freshly ground, plus more to taste)
• 500 gTomatoes (grated on a box grater or finely crushed)
• 30 gTomato paste (about 2 tablespoons)
• 120 mlWater (to loosen sauce as needed)
• 30 gFresh parsley (finely chopped, plus extra for serving)
• 150 gMozzarella cheese (shredded (low-moisture melts best))

Instructions

1. 1

   Salt the eggplant to improve texture: place the 700 g cubed eggplant in a colander, toss with 10 g salt, and let stand 25 minutes. Rinse quickly under cool water, then squeeze and pat very dry with towels. Meanwhile, prep zucchini, mushrooms, onion, garlic, tomatoes, and parsley.

2. 2

   Brown the eggplant for depth: heat 30 ml oil in a wide, heavy skillet over medium-high heat. Add eggplant in a single layer (work in 2 batches if needed) and cook 8–10 minutes, stirring every 2 minutes, until golden on edges and softened. Transfer to a bowl.

3. 3

   Cook zucchini and mushrooms: add 10 ml oil to the same skillet over medium-high heat. Add zucchini and sauté 5 minutes until lightly browned. Add mushrooms and cook 6–8 minutes, stirring, until their moisture evaporates and they begin to caramelize. Transfer to the bowl with eggplant.

4. 4

   Build the meat base: reduce heat to medium and add the remaining 20 ml oil. Add diced onion and cook 8 minutes, stirring, until soft and light golden. Add minced garlic and cook 45 seconds until fragrant, keeping the heat moderate to avoid bitterness.

5. 5

   Brown the ground meat properly: add 500 g ground beef and 2 g black pepper. Increase to medium-high and cook 7–9 minutes, breaking it up into small pieces, until no pink remains and browned bits form. If excess fat pools, carefully spoon off up to 1 tablespoon for a cleaner sauce.

6. 6

   Simmer the tomato sauce: stir in 30 g tomato paste and cook 2 minutes to remove raw taste. Add 500 g grated tomatoes and 120 ml water, scraping the pan to dissolve browned bits. Simmer uncovered 12–15 minutes over medium-low until thick and glossy; taste and adjust salt if needed.

7. 7

   Combine and bake for a cohesive medley: preheat oven to 200°C. Fold eggplant, zucchini, and mushrooms into the meat sauce and simmer 5 minutes. Transfer to a 2.5–3 liter baking dish, level the top, then bake 15 minutes to meld flavors and finish softening the vegetables.

8. 8

   Finish with parsley and cheese: remove dish from oven, sprinkle with 30 g chopped parsley and 150 g mozzarella. Return to oven and bake 8–10 minutes until melted and bubbling. For more color, broil 1–2 minutes, watching closely. Rest 10 minutes before serving.