Eggplant and Tomato Stew (Bademjan) | Chopped

Ingredients

• 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
• 1 teaspoon salt, for drawing out eggplant moisture
• 1/2 cup vegetable oil, for frying
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 4 ripe tomatoes, sliced into rounds
• 2 cups tomato sauce
• 2 dried limes (limoo amani), pierced with a fork
• 1 cup water
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh lime juice