Savory Middle Eastern Eggplant Stew

If you favor the flavors of the Middle East, you'll enjoy this recipe. It's filled with exotic spices and tastes. If you prefer, you can substitute squash for the eggplant. Note that limou-omani (dried Persian limes) and goureh (sour grapes) are available at many Middle Eastern food stores.

1 pound stewing meat (lamb, veal, or beef) cut
    into 1-inch cubes with 1/2 pound marrow bone
    or 3-pound frying chicken, cut up
2 onions, finely sliced
1 clove garlic, crushed
1/2 cup oil
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 medium eggplants, peeled and quartered lengthwise
2 tablespoons tomato paste
2 tablespoons powdered or 2 whole limou-omani
    or 1/4 cup goureh or juice of 2 lemons
1 large tomato, peeled and sliced

In a Dutch oven, brown meat and bone, or chicken, with onions and garlic in 3 tablespoons oil. Add nutmeg, cinnamon, turmeric, salt and pepper.

Pour in 3 cups water with meat or 2 cups water with chicken; bring to a boil and cover. Reduce heat and simmer 1 hour for meat or 45 minutes for chicken.

Sprinkle both sides of eggplant pieces with salt; let stand 20 minutes. Rinse and pat dry. Saute in a skillet in 1 tablespoon oil; set aside.

Add tomato paste and limou-omani, goureh, or lemon juice to the meat or chicken; mix well and taste. Adjust seasoning if necessary.

Heat oven to 350 degrees F.

Pour meat or chicken and sauce into a deep ovenproof casserole; arrange eggplant and tomato slices on top. Cover and bake 45 minutes.

Either serve immediately from the same dish or keep warm in oven until ready to serve.

Serve hot with rice.

Serves 6 to 8.