Tortma Stew - My Little Twist on a Traditional Arabic Meal

Cookie Jarvis's Note:

My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses.

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 eggplants
• ½ lb ground beef
• 1 onion , chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon allspice
• ½ teaspoon cinnamon
• 1 (16 ounce) can chopped tomatoes
• 4 tablespoons tomato paste
• 2 cups water
• oil (for frying)

Directions:

1. Peel and cut eggplant into 1 1/2 inch cubes.
2. Sprinkle with salt in a colander. Shake to mix.
3. Wait 10 minutes to 1/2 hour.
4. Blot eggplant with paper towels.
5. Fry in oil until soft and golden brown.
6. Set aside.
7. Brown ground beef in a large pot.
8. Add onion and cook until onion is soft.
9. Add spices and saute a few minutes.
10. Add fried eggplant, tomatoes, tomato paste and water.
11. Simmer for 1/2 hour to an hour.
12. Add more water if necessary.

Reviews

[FloridaNative]

This was WONDERFUL. Made exactly as written and enjoyed it over jasmati rice. Wonderful aroma while cooking and the flavor was sweet yet richly savory. A definite keeper recipe ~ DH enjoyed it very much too. Thanks for posting. Made for Spring PAC 2010!