Choresh Bademjon (Meat and eggplant goulash)

• 1 large ripe eggplant
• Coarse salt
• 2 large onions, sliced thin
• 2 1/2 to 3 pounds lean chuck beef cut in 1-to-1 1/2-inch cubes
• 1/2 cup corn oil
• 2 teaspoons salt, or to taste
• 1/2 teaspoon white pepper, to taste
• 3 ripe, peeled plum tomatoes (optional)
• 1 8-ounce can tomato sauce
• steamed white rice

1. Peel eggplant and cut lengthwise into slices about 3/4-inch thick.
2. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off.
3. Set aside.
4. Pat slices dry.
5. Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown.
6. Stir in meat and add half of salt and pepper.
7. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender.
8. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
9. While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet.
10. Turn eggplant slices so that each side is light golden brown and is tender.
11. Eggplant should be done in about 7 minutes.
12. Set aside.
13. If fresh tomatoes are used, add them half an hour before the beef is finished cooking.
14. Add tomato sauce 15 minutes before end of cooking time.
15. Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together.
16. Adjust seasonings.
17. Serve spooned over steamed rice.

eggplant, salt, onions, beef, corn oil, salt, white pepper, tomatoes, tomato sauce, steamed white rice

Taken from cooking.nytimes.com/recipes/5113 (may not work)