Khoresh Bademjan

Peel the eggplants (not mandatory) and cut them lengthwise, the slices can be a 
bit thick.
In a dutch oven, heat 6 table spoons of oil and fry the eggplants in batches.
Once cooked, transfer them to paper towel and add salt.

Slice the onion, add 2 table spoons of oil to the pot and cook the onion. 
Once softened sprinkle some tumeric and cinnamon over them.
Cook until fragant then add the tomato paste.
Cook for 2 minutes and add the tomatoes.
Cook and stir until tomatoes have burst and mixture is very thick.

Put back in the pot the eggplants and pour some water in the pot (5 cups).
Bring it to a simmer.
Let it cook for 40 minutes, stirring from time to time.
It is ready when the eggplants are creamy and the mixutre has thicken.