Khoresh Bademjan (Persian Eggplant Sauce)

Ingredients

• 1 lb boneless lamb, cubed
• 1 lb eggplant, sliced
• 2 tablespoons salt
• 1 onion, diced
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 (15 ounce) can diced tomatoes
• water
• salt and pepper
• 1/2 teaspoon cinnamon
• 1 teaspoon turmeric
• 1/4 teaspoon nutmeg
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh mint
• steamed brown basmati rice

Directions

1. 1

   Cut eggplant into quarters and then diagonally into 1/2-inch slices. Sprinkle liberally with salt, set in colander in sink.

2. 2

   Set aside 1 tablespoon onion for garnish.

3. 3

   In a large skillet, cook onion in olive oil until golden brown. Add meat and brown. Add diced tomatoes, tomato paste, turmeric, cinnamon, nutmeg and enough water to cover. Let simmer until meat is tender.

4. 4

   Meanwhile, rinse eggplant and dry with paper towels. Brown slices on each side in a hot skillet sprayed with olive oil spray or a dab of oil. Lay over meat. and season with salt and pepper to taste. Cover and simmer until eggplant and tomato are tender, about 10 minutes.

5. 5

   While meat is continuing to cook, place remaining onion in a small pan with a little olive oil and cook until soft. Add minced garlic and mint and cook 1 minute.

6. 6

   Turn meat mixture into a serving dish and top with onion mixture.

7. 7

   Serve with steamed rice.