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Serves 4
3 middle-size eggplants
1 large red sweet pepper
1 large onion
1/3 cup olive oil
1 lb. ground beef
2 small cans tomato paste
2 tsp. ground cumin
1/2 tsp. Harissa, or red pepper flakes
Salt to taste
3 cloves garlic, finely chopped
1. Wash the eggplants and remove stems. Cut into 1-inch cubes.
2. Wash the red pepper and cut into small pieces. Chop onion.
3. Heat the olive oil in a large pot or Dutch oven. Add ground beef and brown over medium heat.
4. Add the red pepper and the eggplant and cook over slightly lower heat for about 10 minutes.
5. Add the tomato paste, cumin and Harissa. Add 1 cup water and salt to taste.
6. Cover and cook over low heat for about 20 minutes.
7. Shortly before the end of the cooking time, add the garlic.
May be served over rice, bulgur pilaf or couscous. Plain yogurt is a good accompaniment.
Translated from Arab Cooking by Ali Soliman and Roland Marske
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