Brown the onion and garlic and add tumeric and cinnamon
Add meat and salt and pepper. Cover and cook on medium heat for 10 minutes.
Add crushed tomato, stir and cover. Cook on medium low heat for an hour. Add 2 tablespoons of saffron water. (To make: Take 1/2 tsp saffron threads, grind them up and add 2 tablespoons boiling water)
Spray with olive oil, add salt and pepper and place in oven on broil for 25 minutes. Check and when brown take out of oven.
Place browned eggplants in stew and let simmer for 20 minutes on low heat.
Tasty classic Persian stew. Serve with white rice.