Print
This eggplant beef stew is an easy Middle Eastern dish that you can make in an instant pot, slow cooker or on the stove.

Eggplant Beef Stew #SundaySupper

This eggplant beef stew is an easy Middle Eastern dish that you can make in an Instant Pot, slow cooker or on the stove. Tangy, sweet tomatoes with silky eggplant and cinnamon spiced meat make for a delicious dish any night of the week.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 lb beef cubed
  • 1 Tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup beef stock or water
  • 1 eggplant cubed
  • 1 28 oz can of crushed tomatoes
  • 1 6 oz can of tomato paste
  • 2 cloves of garlic
  • 1/4 teaspoon ground coriander

Instructions

  1. Heat 1 Tablespoon of olive oil in a large pot and add your beef cubes.
  2. Sprinkle cinnamon, salt and pepper and brown meat a bit.
  3. Add broth or water, cover and simmer for 30 minutes until meat is tender. Check occasionally to make sure that there is enough liquid and the meat is not burning. Add more water or broth if necessary.
  4. Once the meat is cooked, add your eggplant, crushed tomatoes and tomato paste. Fill the tomato paste can with water and add that too.
  5. Mix well, cover and cook an additional 20 - 30 minutes more until the eggplant is soft.
  6. In the meantime add 1 teaspoon of oil, crushed garlic and coriander to a small microwaveable bowl. Heat in the microwave for 30 - 40 seconds until the garlic is fragrant but not burned.
  7. Add to the eggplant mixture 5 minutes before it is done. Mix well.
  8. If using pine nuts, roast over a low heat in a dry skillet. Make sure not to burn.
  9. Add the nuts on top of your rice and serve with the finished stew.