Veal stew with eggplants

 

Ingredients

600 g beef, cut into pieces
300 g eggplants, chopped
2 tbsp olive oil
2 cloves garlic, crushed
1/2 tsp grated ginger 1/2 tsp grated cinnamon
1 tsp
grated turmeric
1 tsp ground paprika
1 tsp ground cumin
800 g tomatoes, coarsely chopped
1 chili pepper (optional), halved lengthwise

How to:

Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add the beef. Cook, stirring, for 6 to 8 minutes or until browned. Add the garlic, ginger, cinnamon, turmeric, paprika, and cumin. Cook, stirring, for 1 minute.
Add the tomato, chili (if using), and 1/2 cup cold water. Bring to a boil. Reduce heat to low and continue cooking, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until the beef is tender and the sauce has thickened.
Meanwhile, heat half of the remaining oil in a frying pan. Add half the eggplants and sauté, turning occasionally, for 5 to 6 minutes or until browned. Repeat with the remaining oil and eggplants. Set aside.
Remove and discard the chili. Add the eggplants to the pot and season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through.
Serve with couscous.