Persian Eggplant Stew
Persian Eggplant Stew is an moderately easy dinner. Made with 1 1/2 lb. cubed beef with 1/2 lb. stew meat with bone in, 1 large onion, finely cut, 3/4 can tomato sauce (or 2 tbsp. tomato paste), salt and pepper to taste and 3 medium eggplants, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
In a stew pot, brown meat well in a small amount of vegetable oil (including bone) with onions and garlic.
Add cinnamon, salt and pepper.
When ingredients are well brown, add 3 cups of water. Reduce heat and simmer over low heat for 1 hour or until meat can be cut with a fork and broth is reduced.
π· Perfect Pairings
Complete your meal with these
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