Persian Eggplant & Tomato Stew with Feta & Arugula

1 large eggplant

¼ cup sunflower oil

¼ tsp turmeric

¼ tsp ground cumin

2 cups water, divided

1 cup good quality canned tomatoes

kosher salt, to taste

freshly chopped greens such as parsley and/or watercress and/or arugula, to garnish

feta cheese, to garnish

1.  Trim and peel the eggplants, but leave some of the skin on.  Cut into spears by first slicing thick circles and then cutting     into strips the size of your finger

2.Heat a wide heavy pot over medium heat.  When the pot is hot, add the oil and the spices and fry for just a few seconds     before adding the eggplant.  Stir and toss for a couple of minutes, season with salt, and then add the first cup of water and     the tomatoes. 

3. Bring to a full boil, and then add the second cup of water.  Maintain a boil over medium to medium-high heat for about 15     minutes, until sauce has reduced. 

4. Cover and cook over low heat for a further 20 minutes

5. Serve hot or room temperature, topped with feta cheese and fresh greens