Beef Stew with Eggplant
1/2 pound garbanzo beans, cooked
1 pound beef, cubed
1 pound eggplant, sliced
1 onion, finely sliced
2 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons coriander powder
1/2 teaspoon nutmeg, grated
4 to 6 tomatoes, chopped
some oil for frying
some salt and pepper to taste
Sprinkle salt over the eggplant slices to draw out the bitterness for 15 minutes. Then rinse and drain.
Heat oven to 325 degrees.
Start by frying the onion in hot oil until it turns golden and soft. Now put in the garlic and cook this too.
When that is done, add the beef pieces and brown them on all sides.
Next add the garbanzos followed by the turmeric, coriander, and nutmeg. Cook for 3 minutes, stirring gently.
Put in the tomatoes now and simmer for 5 minutes.
Pour in a little water or stock to barely cover the meat and then cook in the oven for 60 minutes or until tender.
About 15-20 minutes before the meat is ready, sauté the egg-plant slices in oil. Then add them to the stew and cook together for 15 minutes or until the meat is ready.
Serve with pita bread.