Photography by Rob Palmer<\/p>\n
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Preparation Time
\n15 – 180 minutes<\/p>\n
Serves 6<\/p>\n
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80ml (1\/3 cup) olive oil![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/Eggplant%20&%20beef%20hotpot%20.jpg\")
\n1 (about 450g) eggplant, cut into 3cm pieces
\n800g beef chuck steak, cut into 3cm pieces
\n2 brown onions, coarsely chopped
\n3 garlic cloves, coarsely chopped
\n1 tbs ground cumin
\n2 tsp ground coriander
\n1 tsp ground allspice
\n70g (1\/4 cup) tomato paste
\n3 ripe tomatoes, coarsely grated, skin discarded
\n500ml (2 cups) chicken stock
\n2 tbs chopped fresh continental parsley
\nSteamed rice, to serve<\/p>\n
<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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. Serve with steamed rice.<\/p>\n
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Freezing tip: Prepare to end of step 4 (don’t add parsley). Cool. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw, reheat and add parsley to serve.<\/p>\n
<\/p>\n
Good Taste – October 2008
\nRecipe by Kathy Knudsen<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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