Persian style eggplant stew

Iran recipe I cut the eggplants into the round pieces, put them all in a dish and add some salt. Let it sit overnight. The next day, I will drain the water in the dish that is from the eggplants and fry the eggplant in a pan with olive oil (any oil would do). I will then freeze the fried eggplants. This step helps to rid of additional oil later on. On the day that I want to make the stew, I dice onion and sautee it, then add mushroom and tomato paste to it and let them all cook together. I also add turmeric, paprika, cumin, garlic powder and pepper. While this is getting ready, I will get the frozen eggplant out and let it partially thaw. Boil some water and add to the eggplant, this will help to bring additional oil out of the eggplant so the final stew does not become oily. Drain the water and oil from the eggplant.l In a Pyrex (or any oven friendly dish), add the onion and mushroom mix, then on top add the eggplant pieces one by one. Put this in the oven at 350 for 15-20 minutes. This will help crisp the outer side of the eggplant. The eggplant stew is now ready. You can serve with bread, rice or eat as such. Let me know if any question and hope you enjoy it.