Saloona de poisson (Kuwaiti fish stew)

Instructions

1. Cut the eggplants into rounds, salt them and let them sit for 15 minutes to draw out their moisture.
2. Cook the sliced onion in the oil until golden.
3. Add the grated tomatoes, turmeric and cumin, then let simmer for 10 minutes.
4. Pour in the water, add the rinsed eggplant and cook for 10 minutes.
5. Gently lay the fish pieces in the sauce, then season with salt and pepper.
6. Cook over low heat for 15 minutes without stirring so the fish doesn't break apart.
7. Squeeze over the lemon juice and serve hot with the rice.