1 lb. stewing beef
2 med. onions
1/4 tsp. turmeric
1 tsp. salt
1/4 tsp. pepper
1 tbsp. tomato paste
2 tbsp. cooking oil
2 tbsp. lemon juice
2 med. eggplant
Rice

Dice onions and brown in cooking oil. When almost brown add turmeric and complete browning. Add meat, salt and pepper. Brown meat. Add tomato paste, lemon juice, and cook 1 minute. Add enough water to cover meat and boil until meat is tender. (Or can pressure cook for about 1/2 hour to speed cooking time.)

Meanwhile, peel eggplant, slice about 1/2" thick, sprinkle with salt and let stand about 20 minutes. Wash off salt and dry well. Brown in shallow oil in frying pan.

When meat is tender, place eggplant on top of meat in layers. Add water if necessary to partially cover eggplant. Cook, covered at low heat for about 15 to 20 minutes.

Serve over rice. Add mushrooms and green peppers with the tomato sauce, if desired.