Beef with Eggplant may be an African dish.

Ingredients:

1 pound stewing beef (could substitute with lamb or other red meat)

1 teaspoon dried thyme

3 tablespoons palm or vegetable oil

1 large onion, finely chopped

2 garlic cloves, crushed

4 canned plum tomatoes, chopped, plus

4 tablespoons of the juice

1 tablespoon tomato paste

½ teaspoon allspice

1 fresh red chili, seeded and chopped

3 & 3/4 cups stock or water

1 large eggplant, about 12 ounces

salt and freshly ground black pepper

Instructions:

Cut the meat into cubes and season with ½ teaspoon of the thyme and salt and pepper.
Heat 1 tablespoon of the oil in a large saucepan and fry the meat, in batches if necessary, for 8-10 minutes until well browned.
Transfer to a bowl using a slotted spoon and set aside.
Heat the remaining oil in the saucepan and fry the onion and garlic for a few minutes, then add the tomatoes and tomato juice and simmer for 5-10 minutes, stirring occasionally.
Add the tomato paste, allspice, chili and remaining thyme, stir well, then add the reserved beef cubes and the stock or water. Bring to a boil, cover and let the meat mixture simmer gently for 30 minutes.
Cut the eggplant into 1/2 –inch dice. Stir into the meat mixture and cook, covered, for another 30 minutes or until the beef is completely tender.
Adjust the seasoning and serve hot.

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