Prep 15 mins
Cook 1 hr 30 mins
A friend gave us some eggplants that she hadn't had time to use, so I went on line to find something hearty to do with them on a winter day and found this recipe at recipes.wuzzle.org (The World Hearth International Recipe Site). For those suspicious of eggplant, using them this way, they become more of a thickener than an individual "bite." Delicious served over brown rice!
- 1 eggplant, large
- 1⁄3 cup olive oil, divided
- 2 onions, large, finely chopped
- 3 carrots, medium, finely chopped
- 1 lb beef, cubed
- 1⁄2 teaspoon turmeric
- 1 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne
- 2 cups beef stock
- 3 tomatoes, large, finely chopped
- 1 pinch sugar
- salt, to taste
- pepper, to taste
- 1 (15 ounce) can chickpeas
- 3 tablespoons parsley, finely chopped
- Preheat oven to 375 degrees. Pierce egpplant all over with a small knife and bake on baking sheet until soft, about 45 minutes. Cool, scoop out the pulp and set aside.
- Heat hall the oil in a large skillet, add the onions and carrots, and saute until softened, about 15 minutes.
- In a deep, heavy skillet, heat the remaining oil and saute the beef for 10 minutes. Add the sauteed vegetables, turmeric, paprika, cumin, cayenne, and eggplant pulp. Cook for 2 minutes.
- Add stock, tomatoes, sugar, salt and pepper. Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour.
- Add chickpeas and cook for 10 minutes more.
- Sprinkle with chopped parsley and serve over rice.