Khoresht-e Bademjan: eggplant and tomato stew

Ingredients:
 
2 large eggplants, peeled, sliced
2 lbs chicken thighs, skins removed
3 tomatoes
2 large onions,
4 cloves of garlic, minced
4 tablespoons oil
1/2 cup of oil + 4 Tblsps
1 (15 ounce) can crushed tomatoes
Juice of 2 limes
1 tsp advieh (a special blend of spices-if you do not have it on hand, replace with ½ tsp cinnamon)
1 tsp turmeric
½ tsp ground saffron, dissolved in 4 Tblsp hot water (optional)
Salt and pepper to taste


Garnish (optional)
 
1 onion, thinly sliced
½ (about 8 oz) can of chopped tomatoes 


Preparation:
 
In a heavy bottom pot-sauté the onions, garlic, and chicken with 4 tablespoons of oil over medium high heat.
Add salt, pepper, turmeric, and saffron. Stir
Add can of crushed tomatoes and lime juice. Cover and cook on low heat for about an hour.
Fry the eggplants on medium high heat in batches using the 1/2 cup of hot oil. Make sure to brown on both sides. Remove and place on paper towels.
Add advieh or cinnamon to the meat and check its salt and pepper.
Pre-heat oven to 375 F.Pour contents into a Pyrex-like casserole dish and arrange the eggplants on top.
For garnishing-sauté the onions for about 5 minutes over medium high heat, then add the half can of chopped tomatoes and let them cook for 10 minutes.
Add garnish on top of the casserole.
Cut the 3 tomatoes in half and place cut side face down onto the contents of the dish and cover with foil.
Bake for 45-50 minutes.

Serve over saffron steamed basmati rice.