Name: Persian Eggplant Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Salt, divided - 1 tablespoon; Japanese eggplants, peeled, tops left intact - 5; Vegetable oil - 1 cup; Vegetable oil - 1 tablespoon; White onion, chopped - 1 large; Chopped garlic - 1 ½ teaspoons; Cubed stew meat - 1 pound; Beef bouillon - 1 cube; Ground cumin - 1 teaspoon; Saffron - 1 teaspoon; Tomato paste - ½ (6 ounce) can; Water - 2 cups; Tomato sauce - 1 (15 ounce) can

Ingredients for - Persian Eggplant Stew

1. Salt, divided 1 tablespoon

2. Japanese eggplants, peeled, tops left intact 5

3. Vegetable oil 1 cup

4. Vegetable oil 1 tablespoon

5. White onion, chopped 1 large

6. Chopped garlic 1 ½ teaspoons

7. Cubed stew meat 1 pound

8. Beef bouillon 1 cube

9. Ground cumin 1 teaspoon

10. Saffron 1 teaspoon

11. Tomato paste ½ (6 ounce) can

12. Water 2 cups

13. Tomato sauce 1 (15 ounce) can

How to cook deliciously - Persian Eggplant Stew

1 . Stage

Sprinkle 2 teaspoons salt over eggplant.

2 . Stage

Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.

3 . Stage

Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.

4 . Stage

Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.