Persian eggplant goulash

Ingredients for 4 servings:

• 300 g beef goulash or lamb shank
• 3 eggplant(s)
• 10 cocktail tomatoes
• 1 can tomatoes, chopped, approx. 400 g
• 1 bell pepper(s), yellow
• 3 onions
• 3 tbsp olive oil for frying
• 2 tsp curry
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Cut and wash the lamb shank like goulash. Peel and wash the onions, cut into small pieces, and fry in olive oil. Set aside 2/3 of the onions, then fry the meat in the remaining onions. Add the tomatoes and season with salt, pepper, and curry powder. Cook everything together for 45 minutes. Wash the eggplants and peppers. Peel the eggplants and cut them lengthwise into 4 pieces. Set the oven to 180°C (fan oven). Place baking paper on a baking tray, place the eggplants and peppers on top, and drizzle with olive oil. Check after 15 minutes and turn the eggplants if necessary; they should be golden brown all over. Place the meat in an ovenproof dish, then the fried eggplants and peppers, the rest of the fried onions, and cherry tomatoes, and cover with meat sauce. Place the dish in the center of the oven. Set the oven to 200°C (fan oven) and simmer for 30 minutes. Rice goes well as a side dish.