A Baghdad specialty made with eggplant and stew beef or lamb.
Cut beef or lamb evenly into 1 inch cubes, removing any fat.
In a heavy bottomed skillet, brown meat cubes in 1 1/2 tablespoons of the olive oil with onion, pepper and turmeric. When meat has browned, add enough boiling water or beef stock (if available) to cover; reduce heat and simmer for 2 hours, or until meat is tender. Add more water/stock occasionally throughout the cooking if needed, having about 1 1/2 cups of liquid remaining in pan when the meat is done.
While the meat is simmering, remove the peel from the eggplant, leaving on 5 unpeeled lengthwise strips of skin. Slice the eggplant into 1 inch thick circles; sprinkle generously with salt and stack the slices. Set on a paper towel and allow to stand for 1-2 hours. Rinse off salt and pat dry.
Heat the remaining olive oil in a skillet and brown the eggplant slices, turning once. Drain on paper towels or napkins.
After the meat has cooked, layer the fried eggplant over the meat. Place tomato slices on top of the eggplant and sprinkle with lemon juice (or tamarind syrup, if available). Sprinkle with sugar and pour over the tomato juice. Season with salt and pepper.
Simmer over medium heat for 20-30 minutes.
Serve with white rice.
Submitted by: CM
