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Grandma Sooria’s Eggplant Khurosh (Stew) Recipe

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This recipe for Grandma Sooria’s Eggplant Khurosh (Stew), by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 eggplant (don’t peel)
2 bell peppers
1 large onion
Salt and pepper
Olive oil
1 lb beef stew meat
1 chopped onion
8 oz tomato sauce
Basil (optional)
2 or 3 sliced tomatoes

Slice eggplant; don’t peel.
Sprinkle with salt and let sit awhile. Rinse.
Brush olive oil on and put on baking sheet. Bake @ 350 until barely tender.

Sauté stew meat. Add chopped onion and sauté until onion is translucent and golden.

Add tomato sauce and a little water. (Maybe half a can; sauce should not be too thin.) Simmer until meat is very tender (at least one hour, or even two).

Pour meat into flat baking pan. Make layers of eggplant, bell pepper sliced in rounds, sliced onions. Repeat layers. You can add a little salt and pepper and a few sprinkles of basil to each layer, if you wish. Slice ripe tomatoes on top and sprinkle with a few more onion bits.

Bake, covered, 40 minutes or longer, until vegetables are tender and sauce is thickened. The sauce is what gives the stew the wonderful flavor. Uncover for last 10 minutes or so. Serve with basmati rice.

Personal Notes:
Personal Notes:
Ron’s mom is a great Assyrian cook. Her house always smells like good herbs, and nobody can make dolma and Assyrian pastries like she can.




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