Peel off the eggplant and slice it. Place the slices in a big bowl and pour cold water and add some salt, let it stay for about 30 minutes.
Then drain eggplants, place them on a oven tray and grill for about 40 minutes to 1 hour on 200 degree.
In a big pot add some oil and warm it. Add onion and sauté until golden. Then add spices and tomato paste.
Then add mushrooms and sliced zucchini. You can fry zucchini in a separate pan and then add them to the mixture pot. Add diced potatoes and place slice tomatoes on top. Pour some water and put the lid on. Cook on medium-low heat for about 35 minutes. In the middle of cooking time add grilled eggplants.
Main taste of this stew is sour grape water. Add verjuice in the last 10 minutes, also brewed saffron.
You can serve this delicious yet very easy serve with rice or bread.