Beef And Eggplant Tagine

• 1 None medium eggplant, cut into 1/3 inch-thick slices
• 1 tbsp olive oil
• 1/2 tbsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 2 1/4 lb beef chuck steak, coarsely chopped
• 1 None medium onion, grated
• 2 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes, drained
• 3 cups beef stock
• 2 strips lemon zest
• 1 None cinnamon stick
• 6 oz pitted prunes
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp sesame seeds, toasted

1. Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins then rinse under cold water. Drain on paper towels then cut into quarters.
2. Heat oil in a large saucepan over medium heat. Cook spices and beef, stirring, until browned. Add onion and garlic and cook, stirring, for 5 mins. Stir in tomatoes, stock, lemon zest and cinnamon. Simmer, covered, for 1 hour, or until beef is tender.
3. Add eggplant and prunes. Simmer for 30 mins. Discard lemon zest and cinnamon stick then stir in 1 tbsp cilantro.
4. Serve sprinkled with remaining fresh cilantro and sesame seeds.

eggplant, olive oil, ground cinnamon, ground turmeric, ground ginger, ground cumin, ground coriander, beef chuck steak, onion, garlic, tomatoes, beef stock, lemon zest, cinnamon stick, prunes, fresh cilantro, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/36754 (may not work)