Prepare the Eggplants: Peel the eggplants in stripes (leaving some skin intact for texture) and cut them into thick slices or large cubes. Sprinkle them with salt and set aside for 20 minutes to draw out excess moisture.

Sauté the Eggplants: In a large pan, heat 1 tablespoon of the olive oil over medium heat. Add the eggplant slices and fry them until golden brown on both sides. Remove and set aside.

Cook the Onion and Garlic: In the same skillet, warm the leftover olive oil. Toss in the diced onion and sauté for approximately 5 minutes until it becomes soft and translucent. Then, add the minced garlic and continue cooking for an additional minute until it releases a fragrant aroma.

Add the Tomato Paste and Passata: Stir in the tomato paste, cooking it with the onions and garlic for 2-3 minutes to enhance its flavor. Then add the tomato passata, stirring well to combine.

Simmer the Stew: Pour in the water and add the saffron (if using), along with salt and pepper to taste. Bring the mixture to a simmer, then add the fried eggplants and chickpeas. Stir gently to combine, being careful not to break the eggplants.

Add the Tomatoes: Place the halved tomatoes on top of the stew, cut side down. Place a lid on the pot and allow the stew to gently simmer over low heat for 40 to 45 minutes, or until the eggplants are soft and the flavors have beautifully blended.

Serve: Once the stew is ready, adjust the seasoning with more salt and pepper if needed. Serve the Khoresh Bademjan hot over a bed of basmati rice for a complete Persian meal.