Beef and Eggplant Stew from Tadjikistan

• 1 eggplant, large
• 13 cup olive oil, divided
• 2 onions, large, finely chopped
• 3 carrots, medium, finely chopped
• 1 lb beef, cubed
• 12 teaspoon turmeric
• 1 teaspoon cumin
• 12 teaspoon paprika
• 14 teaspoon cayenne
• 2 cups beef stock
• 3 tomatoes, large, finely chopped
• 1 pinch sugar
• salt, to taste
• pepper, to taste
• 1 (15 ounce) can chickpeas
• 3 tablespoons parsley, finely chopped

1. Preheat oven to 375 degrees.
2. Pierce egpplant all over with a small knife and bake on baking sheet until soft, about 45 minutes.
3. Cool, scoop out the pulp and set aside.
4. Heat hall the oil in a large skillet, add the onions and carrots, and saute until softened, about 15 minutes.
5. In a deep, heavy skillet, heat the remaining oil and saute the beef for 10 minutes.
6. Add the sauteed vegetables, turmeric, paprika, cumin, cayenne, and eggplant pulp.
7. Cook for 2 minutes.
8. Add stock, tomatoes, sugar, salt and pepper.
9. Bring to a boil, reduce heat to low, cover, and simmer for about 1 hour.
10. Add chickpeas and cook for 10 minutes more.
11. Sprinkle with chopped parsley and serve over rice.

eggplant, olive oil, onions, carrots, beef, turmeric, cumin, paprika, cayenne, beef stock, tomatoes, sugar, salt, pepper, chickpeas, parsley

Taken from www.food.com/recipe/beef-and-eggplant-stew-from-tadjikistan-525365 (may not work)