Ingredients;
2 lbs stew meat (I used beef)
1 large skinny eggplant (12 oz.)
2 medium zucchini (12 oz.)
1 medium onion (1 ½ cup chopped)
1 tbsp minced garlic
1 heaping tbsp tomato paste
1 can petite diced tomatoes (14.5 oz.)
1 cup water
1 tbsp lemon juice
1 tbsp cider vinegar
1 Tsp each turmeric,salt, and pepper
Instructions;
—Wash vegetables
—Peel and slice eggplant lengthwise
—Salt eggplant slices heavily on both sides and set aside to sweat.
—Cut off zucchini ends and slice lengthwise. Set aside.
—Peel and chop onion.
—Peel and dice 2-3 cloves of garlic. (I used store bought minced garlic.)
—Heat 3 tbsp oil in a large stew pot and sauté onions until translucent. About 5-6 minutes on high heat. Stir often.
—Add turmeric and minced garlic and sauté for 30 seconds.
—Add meat cubes to the pot. Brown meat on high heat for about 5-6 minutes. Stir often.
—Add tomato paste and stir around to soften.
— Add diced tomatoes and enough water to cover the meat. ( About 1 cup.)
—Add lemon juice, cider vinegar, salt and pepper.
—Bring to boil. Then cover and simmer on low heat for 3 ½ hours. Until the meat is tender. Stir occasionally to be sure it’s not sticking to the bottom.
**** If using lamb meat will cook faster. Check after 2 hours of cooking and adjust cooking time accordingly.
While meat is cooking;
—Rinse salted eggplants and pat dry.
—Heat 3 tbsp of oil in a large skillet and fry vegetables on medium-high heat. 5-6 minutes on one side and 2-3 minutes on the other side. Second side will cook faster. Add oil to the pan when needed. ( I used a nonstick skillet as it needs less oil.)
—Set fried vegetables aside until the stew meat is fully cooked.
—After 3 ½ hours, test meat for tenderness and taste for salt and pepper.
— If the stew is too watery, simmer a few minutes uncovered to reduce.
—Pour stew into an ovenproof dish and arrange fried vegetables on top.
—Place in a preheated oven @ 375 Fahrenheit for 15-20 minutes. Vegetables will absorb flavors from the stew. This step will also make serving the stew easier.
— I always spoon some sauce over the vegetables before serving.
—Serve with white rice and your favorite salad or yogurt.
—-Enjoy
—Noosh Jon
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