Persian Eggplant Stew

• 3 Asian eggplants (about 1 1/4 lb.), unpeeled
• 4 Tbs. vegetable oil
• 2 6-oz. pkg. soy steak strips
• 2 large russet potatoes, peeled and cubed
• 1 onion, diced
• 5 cloves garlic, minced
• 1 28-oz. can plum tomatoes, slightly crushed
• 2 tsp. turmeric
• 1 bunch cilantro, well rinsed and chopped
• 1 bunch parsley, well rinsed and chopped
• 2 cups vegetarian stock

1. Slice eggplants in half lengthwise, then into quarters.
2. Cut each piece in half, and set aside.
3. Heat 3 Tbs.
4. oil over medium heat for 1 minute in large electric or nonstick skillet or Dutch oven.
5. Saute eggplant 7 to 10 minutes, or until it begins to brown.
6. Remove eggplant from pan, and set aside.
7. Add remaining 1 Tbs.
8. oil to skillet, and heat over medium-high heat 30 seconds.
9. Add steak strips, potatoes and onions, and saute for about 5 minutes, or until potatoes start turning golden.
10. Add garlic, tomatoes, turmeric, cilantro and parsley.
11. Stir well.
12. Add stock.
13. Reduce heat to low, arrange eggplants over potato mixture, cover and cook for about 25 minutes, or until potatoes are tender.
14. Uncover, cook 5 minutes more and serve hot.

eggplants, vegetable oil, soy steak strips, russet potatoes, onion, garlic, tomatoes, turmeric, cilantro, parsley, vegetarian stock

Taken from www.vegetariantimes.com/recipe/persian-eggplant-stew/ (may not work)