Yatimcheh (یتیمچه) — Eggplant and Tomato Stew with Melted Mozzarella

• 900 gEggplant (2 large; cut into 2.5 cm cubes)
• 12 gSea salt (divided; plus more to taste)
• 75 mlOlive oil (divided)
• 250 gYellow onion (1 large; finely diced)
• 18 gGarlic (5–6 cloves; finely grated or minced)
• 600 gRoma tomatoes (about 6 medium; grated on a box grater or finely chopped)
• 2 gBlack pepper (about 1 teaspoon, plus more to taste)
• 120 mlWater (as needed to prevent sticking)
• 200 gMozzarella cheese (low-moisture, shredded; for melting)
• 20 gFresh basil (leaves; torn, divided)

Instructions

1. 1

   Salt the eggplant to reduce bitterness and help it brown. Place the cubed eggplant in a colander set over a bowl, toss with 10 g of the sea salt, and let stand 20 minutes. Rinse briefly under cool water, then pat very dry with towels; drier eggplant absorbs less oil and sears better.

2. 2

   Brown the eggplant in batches. Heat a wide, heavy pot or deep skillet over medium-high heat for 2 minutes. Add 45 ml olive oil. Add half the eggplant and cook 10–12 minutes, turning every 2–3 minutes, until deeply golden and softened. Transfer to a plate and repeat with remaining eggplant and the remaining 15 ml oil.

3. 3

   Build the aromatic base. Reduce heat to medium and add the remaining 15 ml olive oil to the same pot. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add the garlic and cook 60–90 seconds, stirring constantly, until fragrant but not browned.

4. 4

   Simmer the tomatoes, then return the eggplant. Add the grated tomatoes, black pepper, and the remaining 2 g sea salt. Bring to a steady simmer over medium heat, then reduce to medium-low and cook 15 minutes, uncovered, stirring every 3–4 minutes. If it sticks, add water 1 tablespoon (15 ml) at a time.

5. 5

   Finish the stew texture and melt the mozzarella. Stir the browned eggplant into the tomato base. Cover and cook on low for 15–18 minutes, stirring gently twice, until the eggplant is silky and the sauce is thick. Sprinkle mozzarella evenly over the top, cover, and cook 3–5 minutes until fully melted. Off heat, scatter half the basil, rest 5 minutes, then add remaining basil.