Khoresh Bademjan (Persian Eggplant Stew)

Slice the eggplants into quarters lengthwise and salt the insides. Allow to stand for 20 minutes then pat them dry
Spray the eggplants with olive oil and roast in the oven or the air fryer at 180°C/350°F for 15 - 20 minutes until golden brown (you can also pan fry them too with additional oil)
**If using saffron, add the pinch of ground saffron in a small glass with 2 tablespoons of boiling water and allow to infuse
Dice the onion and garlic into cubes and saute with 1 tablespoon of olive oil in a large skillet or pan. Once translucent, add the tomato paste with ½ tablespoon of olive oil and fry down for a few minutes
Add the passata, then fill the bottle with water and shake, then pour into the pan. Add an additional 1 cup of water, season with a good sprinkle of salt and pepper and pour in the saffron water
Stir the sauce, place the lid on and allow to simmer over medium heat for 30 minutes
After 30 minutes, taste the sauce and season if necessary. Add the cooked eggplants to one side of the pan and the chickpeas to the other side. Add the tomatoes, place on the lid and simmer on a low heat for 30-45 minutes (the longer the better)
Serve with Persian Rice with Tahdig and a side of Shirazi Salad and enjoy your Khoresh Bademjan