2 lbs. round steak, well trimmed
1 beef bouillon cube
1 lg. eggplant, peeled
1/4 c. soy sauce
4 scallions (or green onions)
1 c. water
3 tbsp. cooking oil
Salt and pepper

Slice steak into strips, 1/4 inch thick. Brown in oil. Add soy sauce, bouillon cube and water. Simmer, covered, 1/2 hour.

Cut eggplant into 1 inch cubes. Add to steak along with salt and pepper. Stir. Cook for another 1/2 hour. Serve, with rice, to 6 people.