Ingredients (6 servings):
- 80ml (1/3 cup) olive oil
- 1 (about 450g) eggplant, cut into 3cm pieces
- 800g beef chuck steak, cut into 3cm pieces
- 2 brown onions, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground allspice
- 70g (¼ cup) tomato paste
- 3 ripe tomatoes, coarsely grated, skin discarded
- 500ml (2 cups) Chicken stock
- 2 tablespoons chopped fresh parsley
Method:
- Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned.
- Transfer to a plate. Repeat with the remaining eggplant.
- Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned.
- Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
- Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden.
- Add the garlic and cook for 2 minutes or until soft.
- Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic.
- Add the tomato paste and cook, stirring, for 1 minute or until well combined.
- Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours.
- Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender.
- Taste and season with salt and pepper.
- Stir in the parsley.