This hearty stew has the unique texture of eggplant mixed with chunks of beef and aromatic spice.
1 lb. beef stew meat into 1-inch cubes 2 onions, sliced very thinly 1 clove garlic, crushed 1/2 C. olive or vegetable oil 1/4 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. turmeric 1 tsp. salt 1/4 tsp. freshly-ground black pepper 2 medium sized eggplants, peeled and quartered lengthwise 2 Tbs. tomato paste Juice of 2 lemons 1 large tomato, peeled and sliced
In a Dutch oven, brown the meat with the onions and garlic in about 3 Tbs. of oil. Add nutmeg, cinnamon, turmeric, salt and pepper. Pour in 3 C. of water with meat and bring to a boil. Cover, reduce heat and simmer for 1 hour. Sprinkle both sides of eggplant pieces with salt and let it stand 20 minutes. Rinse and pat dry. Sauté the eggplant in a skillet with a Tbs. of oil; set aside. Add tomato paste and lemon juice to the meat, mix well. Adjust seasoning if necessary. Preheat the oven to 350 degrees. Pour the meat and sauce into an ovenproof casserole; arrange eggplant and tomato slices on top. Cover and bake 45 minutes. Serve hot with rice. Yield: 6-8 servings