Fruity Beef and Eggplant Tagine
	1   eggplant     salt   1 Tbs    olive oil   0.50 tsp    cinnamon - ground   0.50 tsp    turmeric - ground   0.50 tsp    ginger - ground   0.25 tsp    cumin - ground   0.25 tsp    coriander - ground   1 kg    rump steak   1   brown onion   2 cloves    garlic   425 g    canned crushed tomatoes   3 cups    beef stock   2 strips    lemon rind   1 cup    prunes - seeded   1 stick    cinnamon   1 Tbs    fresh coriander   1 Tbs    toasted sesame seeds   2 cups    cous cous     1 Prep: Cut eggplant into 1 cm slices; place slices in colander. Sprinkle with salt; stand 30 minutes. Rinse under cold water and drain on absorbent paper. Cut eggplant slices into quarters. Finely chop onion, garlic and the fresh coriander. Slice the beef into 2cm cubes. 2 Heat oil in a large saucepan. Cook the ground spices and beef, stirring until browned. Add onion and garlic and cook, stirring for 5 minutes. Stir in drained, crushed tomatoes, stock, rind and cinnamon stick. Simmer, covered for about 45 minutes or until the beef is tender. 3 Add eggplant and prunes. Simmer, uncovered for 30 minutes. Discard the rind and cinnamon stick. Stir in the fresh coriander. 4 Divide amongst the containers, cool in the refrigerator and then transfer to the freezer. Defrost well before reheating gently in a moderate-slow oven for 35-40 minutes. Stir in a little chopped fresh coriander and sprinkle with toasted sesame seed before serving with the cous cous prepared as per packet directions (if required).   Servings: 4    Recipe Type beef,fruits,eggplant   Copyright © 2006, The Gourmet Saint