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Iranian Stew with Eggplant Recipe

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This recipe for Iranian Stew with Eggplant is from Mom's Favorites, with Love, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant
salt
1 lb. stew meat, cut into 1" cubes
1 medium onion, sliced
9 Tb. oil
3 medium tomatoes, cut into eighths
1/2 c. water
pinch of nutmeg
1/4 tsp. cinnamon
1/4 tsp. pepper
1/2 c. tomato juice
1 Tb. tomato paste
1 Tb. lemon juice
Directions:
Directions:
Peel eggplant. Chop into 1" cubes. Sprinkle with salt and let stand for 30 minutes.

In a large skillet, sauté cubed stew meat and onion in about 3 Tb of oil. Add tomatoes, water, and seasonings. Simmer covered for 30 minutes.

Rinse eggplant and pat dry. In a second large skillet, sauté eggplant in remaining oil (about 6 Tb.), then add to meat. Add tomato juice, tomato paste, and lemon juice. Continue cooking until flavors meld and meat is soft, 45 min. to an hour.

Serve over rice.
Personal Notes:
Personal Notes:
This is from the purple cookbook (Spice & Spirit). If you swap out nutmeg, cinnamon, and lemon for oregano, basil, and garlic you have more of an Italian Stew.

 

 

 

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