Tortma Stew - My Little Twist On A Traditional Arabic Meal

• 2 eggplants
• 1/2 lb ground beef
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 (16 ounce) can chopped tomatoes
• 4 tablespoons tomato paste
• 2 cups water
• oil (for frying)

1. Peel and cut eggplant into 1 1/2 inch cubes.
2. Sprinkle with salt in a colander. Shake to mix.
3. Wait 10 minutes to 1/2 hour.
4. Blot eggplant with paper towels.
5. Fry in oil until soft and golden brown.
6. Set aside.
7. Brown ground beef in a large pot.
8. Add onion and cook until onion is soft.
9. Add spices and saute a few minutes.
10. Add fried eggplant, tomatoes, tomato paste and water.
11. Simmer for 1/2 hour to an hour.
12. Add more water if necessary.

eggplants, ground beef, onion, salt, pepper, allspice, cinnamon, tomatoes, tomato paste, water, oil

Taken from www.food.com/recipe/tortma-stew-my-little-twist-on-a-traditional-arabic-meal-363429 (may not work)