Eggplant Stew (Simple, Persian Style)

Ingredients

• 2 onions, finely chopped
• 3 eggplants, medium
• 1 1/2 lbs stewing beef
• 2 garlic cloves, crushed
• 1 teaspoon turmeric
• 1 teaspoon salt
• 16 ounces tomato sauce
• 2 tablespoons olive oil
• 1 tablespoon salt

Directions

1. 1

   Heat 1 tbs olive oil in a pot. Add the finely chopped onions and sauté over medium heat until they begin to brown.

2. 2

   Add the turmeric, beef and garlic. Cook until the beef is browned.

3. 3

   Add the water, tomato sauce, and 1 tsp salt. Cover, and simmer over low heat for 2.5 hours.

4. 4

   Slice the eggplant lengthwise into pieces about 1/4" thick. Sprinkle them on each side with the remaining salt and place them aside for 20 minutes in a strainer set over a plate.

5. 5

   Afterward, rinse each piece and pat dry. Sauté them in the remaining oil over medium heat until they begin to brown, then set them aside.

6. 6

   Add the eggplant to the beef and simmer for another hour.

7. 7

   Serve over Basmati rice or with bread.