- 80ml (1/3 cup) olive oil
- 450g eggplant, cut into 3cm pieces
- 800g beef chuck steak, cut into 3cm pieces
- 2 brown onions, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon allspice
- 70g (1/4 cup) tomato paste
- 3 ripe tomatoes, coarsely grated, skin discarded
- 500ml (2 cups) chicken stock
- 2 tablespoons fresh parsley
[i]recipe from Good Taste[/i]
Heat half of the oil in a large saucepan over medium high heat. Add half the eggplant and cook 3 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant. Add the remaining oil to the pan. Add one third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
Reduce heat to medium low. Add the onion to the pan and coo, stirring occasionally for 8 minutes or until golden. Add the garlic and cook 2 minutes or until soft. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute or until well combined. Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and season. Stir in the parsley and serve with steamed rice.