2 lbs. lean beef or lamb, cut in 1 1/2 inch cubes
1 eggplant
1 medium onion
1 apple
2 Tbsps. olive oil
2 Tbsps. butter
1 Tbsp. peanut oil
Curry powder to taste
Fresh ginger, shredded
1 clove garlic, minced
1 cup beef bouillon
1 cup Texmati rice
Condiments:
Mango chutney
Coconut flakes
Chopped peanuts
Sliced banana
Raisins soaked in brandy
Chopped hard boiled eggs
Diced cucumber
Diced tomato

Peel and cube eggplant. Saute in olive oil for 5 minutes. Add 1 cup water, cover, simmer over low heat 1 1/2 hours. Saute meat and garlic in peanut oil, and set aside. Chop onion and peeled apple and saute in butter until onion is browned and apple is soft. Stir in curry powder and ginger, saute 2-3 minutes. Stir in meat. Add beef bouillon, simmer for 15 minutes. When eggplant mixture is viscous (i.e. thick) add onions to curry meat mixture. Cook entire mixture about 5 minutes. Serve over rice (couscous may be substituted for rice.) Place condiments in individual small bowls, on table. Suggested beverage is beer or a burgundy. Don't spend too much on the wine; the curry will pretty well anesthetize your palate!!