Beef and eggplant stew

Ingredients (serves 4)

• 2 tablespoons olive oil
• 600g beef chuck steak, trimmed, cut into 4cm pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 800g vine-ripened tomatoes, roughly chopped
• 1 long red chilli, halved lengthways
• 4 (300g) baby eggplant, chopped
• couscous, to serve

• Method

  1. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add beef. Cook, stirring, for 6 to 8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, for 1 minute or until fragrant.
  2. Add tomato, chilli and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.
  3. Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.
  4. Remove and discard chilli. Add eggplant to saucepan. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through. Serve with couscous.