Eggplant Stew

1. 1

   Early in day, peel and slice eggplant; then place slices on plate, salt and leave for several hours until bitter juice comes out.

2. 2

   In stew pot, fry stew meat and onions until meat is brown. Add 3 cups water, salt, pepper, turmeric, garlic and lemon to meat. Boil 5 minutes, then add tomato sauce.

3. 3

   Cook on medium heat (an even simmer) for about 2 hours or until meat is tender.

4. 4

   Add yellow peas and simmer 30 minutes more until peas are soft (not mushy).

5. 5

   While stew meat is simmering, wash eggplant and dry off. Fry eggplant seasoned with turmeric in skillet until golden brown. Drain off excess oil with paper towels.

6. 6

   When peas are done, add eggplant to meat.

7. 7

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.