Beef with Eggplant

Ingredients

• 1 lb stewing beef
• 1 tsp dried thyme
• 3 Tbls vegetable oil
• 1 lg onion, finely chopped
• 2 garlic cloves, crushed
• 4 canned plum tomatoes, chopped
• 4 Tbls of the juice from the tomatoes
• 1 Tbls tomato paste
• ½ tsp allspice
• 1 fresh red chili, seeded and chopped
• 3 & 3/4 cups stock or water
• 1 lg eggplant
• salt and freshly ground black pepper

1. Cut the meat into cubes and season with ½ tsp of the thyme and salt and pepper.
2. Heat 1 Tbls of the oil in a large saucepan and fry the meat, in batches if necessary, for 8-10 minutes until well browned.
3. Transfer to a bowl using a slotted spoon and set aside.
4. 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.
5. Add the tomato paste, allspice, chili and remaining thyme, stir well, then add the reserved beef cubes and the stock or water.
6. Bring to a boil, cover and let the meat mixture simmer gently for 30 minutes.
7. Cut the eggplant into 1/2" dice. Stir into the meat mixture and cook, covered, for another 30 minutes or until the beef is completely tender.
8. Adjust the seasoning to taste and serve hot.