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Gather the ingredients.
Place the eggplant in a large colander set over a bowl. Sprinkle with a generous pinch or two of kosher salt and set aside.
In a Dutch oven or large pan set over medium-high heat, warm the ¼ cup of the oil. Add the onion and sauté until soft and translucent and beginning to brown in spots, 7 to 9 minutes.
Add the garlic, cumin, turmeric, cinnamon, and ½ teaspoon salt, and sauté until onion slices are coated, and spices are aromatic, about 1 minute more.
If the eggplant has released a lot of liquid, pat it dry with paper towels or a clean tea towel. Then add the eggplant to the pan and drizzle with the remaining 2 tablespoons of the olive oil. Sauté, turning to coat the eggplant in the onion and spice mixture, until the eggplant is tender and shrinks in volume, 8 to 10 minutes.
Stir in the tomatoes, using a spoon to break them into large chunks. Add the water, pomegranate molasses, and saffron, if using. Stir well.
Bring to a simmer, reduce the heat to low, and cook covered for 10 to 15 minutes, stirring occasionally.
Gather the ingredients.
In a small bowl, mix together the yogurt, dill, garlic, and salt.
Refrigerate, covered, until ready to serve.
Serve the stew hot over rice, quinoa, or couscous with a dollop of yogurt sauce.