Persian Italian Eggplant Stew Recipe

Ingredients

• 3 medium or 2 large eggplant (I used normal Western style eggplants)
• 1/2 cup olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne (or to taste)
• several grinds fresh black pepper
• 2 tablespoons mosto cotto (saba)
• 2 tablespoons honey (replace if you want vegan)
• 2 tablespoons red wine vinegar
• 2 tablespoons roasted, unsweeted sunflower butter (or see above)
• 2 cups water
• salt
• handful parsley leaves
• 2 teaspoons sumac powder