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1
Place currants in a bowl and cover with hot water.
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2
Set aside to soak for 30 minutes.
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3
Drain the tomatoes, reserving the juice.
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4
Crush the tomatoes with your hands.
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5
Measure out 2 1/2 cups of crushed tomatoes and combine with the reserved juice.
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6
Set the tomatoes aside.
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7
Place a large skillet over medium heat.
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8
Once it is hot, coat the pan with 2 tablespoons of olive oil.
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9
Add a quarter each of the beef and lamb.
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10
Break up the meat with a spoon and cook for 5 minutes, or until lightly browned.
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11
Season with a generous pinch of salt and pepper, 1/4 teaspoon of ras el hanout, 1/4 teaspoon of Aleppo pepper and a pinch of cinnamon.
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12
Using a slotted spoon, transfer cooked meat to a colander placed in a mixing bowl.
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13
Repeat step 4 and 5 with remainder of the meat and discard the oil.
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14
Return the same skillet to medium heat and add 1/4 cup of olive oil.
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15
When hot, add onion along with a pinch of salt.
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16
Cover and cook, stirring occasionally for about 10 minutes, until the onion is soft and translucent.
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17
Add the garlic, stirring to combine, and cook for another minute.
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18
Add the wine, stirring occasionally for about 25 minutes until the wine reduces and the pan is almost dry.
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19
Add the reserved tomatoes and juice, stirring to combine.
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20
Bring to a simmer.
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21
Add the reserved meat mixture, stirring to combine well.
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22
Taste and season to taste with additional ras el hanout, Aleppo pepper and cinnamon.
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23
Lower the heat and simmer for 6 to 8 minutes.
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24
Drain the currants and stir into meat mixture.
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25
Season with salt and pepper to taste.
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26
Cook for another 30 minutes and transfer to a bowl.
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27
Place bowl in the refrigerator to cool.
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28
While meat mixture cools, place a large saute pan over medium heat.
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29
Add 1/4 cup olive oil.
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30
When oil is hot, add the potato slices, 6 at a time.
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31
Fry potato slices for about 15 minutes, turning occasionally.
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32
Transfer to a paper towel to drain.
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33
When all the potatoes are cooked, drain half of the oil from the pan and return pan to medium heat.
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34
When hot, add the peppers and saute for about 5 minutes.
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35
Season with salt and pepper to taste, remove from heat and transfer to a plate to cool.
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36
Preheat oven to 500 degrees F.
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37
Lay eggplant slices side by side on a baking sheet (you may need to cook eggplants in 2 batches).
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38
Brush each eggplant slice with olive oil on both sides and season with salt and pepper.
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39
Place pan in the preheated oven and roast for 14 minutes, flipping the slices after 8 minutes so that both sides are lightly charred.
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40
Transfer to a platter to cool.
