Yatimcheh (یتیمچه) — Persian Rustic Vegetable Medley with Melted Cheese

• 450 gEggplant (cut into 2 cm cubes)
• 300 gZucchini (cut into 2 cm cubes)
• 250 gPotato (peeled, cut into 2 cm cubes)
• 200 gYellow onion (finely diced)
• 150 gBell pepper (diced (any color))
• 200 gMushrooms (sliced 5 mm)
• 12 gGarlic (minced (about 4 cloves))
• 500 gTomatoes (grated or crushed (fresh) or canned crushed tomatoes)
• 30 gTomato paste (about 2 tablespoons)
• 240 mlWater (plus more as needed)
• 10 gFine sea salt (about 1 3/4 teaspoons, divided)
• 2 gGround black pepper (about 1 teaspoon)
• 2 gTurmeric (about 1 teaspoon)
• 2 gDried mint (about 2 teaspoons)
• 60 mlNeutral oil (such as sunflower or canola)
• 160 gMozzarella cheese (shredded, low-moisture for best melt)

Instructions

1. 1

   Prepare the vegetables: cube the eggplant, zucchini, and potato to similar size for even cooking. Toss the eggplant with 3 g salt and let stand 15 minutes in a colander, then pat very dry with towels to reduce bitterness and oil absorption. Meanwhile dice onion and bell pepper, slice mushrooms, and mince garlic.

2. 2

   Heat 30 ml oil in a wide, heavy pot over medium-high heat. Add the eggplant and cook 8–10 minutes, stirring every 1–2 minutes, until lightly browned and softened. Transfer to a plate. Add 15 ml oil, then sauté the zucchini 4–5 minutes until lightly golden; transfer to the same plate.

3. 3

   Add the remaining 15 ml oil to the pot and reduce heat to medium. Sauté the onion 6–8 minutes until translucent and lightly golden at the edges. Stir in turmeric and black pepper for 30 seconds, then add bell pepper and mushrooms. Cook 6–7 minutes, stirring, until mushroom moisture evaporates and the mixture starts to sizzle.

4. 4

   Add garlic and cook 45 seconds until fragrant. Stir in tomato paste and cook 2 minutes, scraping the bottom, until it darkens slightly and smells sweet. Add grated/crushed tomatoes, 240 ml water, dried mint, and the remaining 7 g salt. Bring to a steady simmer over medium heat.

5. 5

   Add the potato cubes, cover, and simmer 15 minutes, stirring once halfway. Return the browned eggplant and zucchini to the pot, gently folding to avoid breaking the vegetables. Cover again and simmer 12–15 minutes, until potatoes are tender and the sauce is thick and glossy. If it dries too fast, add 30–60 ml water.

6. 6

   Taste and adjust salt if needed. Reduce heat to low, level the surface, and sprinkle mozzarella evenly over the top. Cover and cook 3–5 minutes until the cheese melts. For a lightly browned top, place the uncovered pot under a broiler for 1–2 minutes (oven-safe pot only). Rest 5 minutes before serving.