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1
Peel eggplant and cut lengthwise into slices about 3/4-inch thick.
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2
Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off.
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3
Set aside.
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4
Pat slices dry.
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5
Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown.
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6
Stir in meat and add half of salt and pepper.
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7
Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender.
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8
Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
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9
While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet.
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10
Turn eggplant slices so that each side is light golden brown and is tender.
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11
Eggplant should be done in about 7 minutes.
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12
Set aside.
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13
If fresh tomatoes are used, add them half an hour before the beef is finished cooking.
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14
Add tomato sauce 15 minutes before end of cooking time.
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15
Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together.
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16
Adjust seasonings.
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17
Serve spooned over steamed rice.
