Eggplant beef stew: 3 Eggplants 1 large onion 2 pounds of stew meat Tomatoes Creamy potatoes Tomato paste Half a stick of cinnamon 1 teaspoons of Black pepper, Salt, turmeric, cayenne Boiling water( 2 cups) Submerge eggplants for 1 hour in salted water for better taste. Sauté onion and add meat, cook until nice and brown. Add spices and tomato paste along with cinnamon stick. Add hot boiling water and let it cook on low heat for 1.5 hours. In the meantime brush your eggplants with neutral oil and salt and let them cook in the oven for 1 hour at 400 F. Add eggplants, tomatoes and creamy potatoes to the meat and let them cook for another 45 minutes. Serve with saffron rice or bread. Enjoy!
