Cut beef in 3 cm cubes. Cut eggplant into 1 cm slices, srpinkle with salt, stand, in single layer for 20 minutes. Rinse, drain, pat dry with paper towel and cut each slice into quarters.
Coat flameproof casserole dish with cooking oil spray, cook beef, in batches, until browned all over. Cook onion, garlic and spices in same dish, stirring, until onion is soft. Return beef to dish with stock and tomato, bring to boil.
Bake covered, in moderate oven for 1 1/4 hours. Add eggplant, bake uncovered for 45 minutes. Stir in remaining ingredients.
Originally Submitted
12/5/2009
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