Instruções

• 1 - Prep Vegetables and Meat:
  Wash and cube the eggplants, chop tomatoes, slice onions, mince garlic and grate ginger. Cut beef into cubes if not already done.
• 2 - Brown the Beef:
  Heat 2 tbsp oil in a heavy pot over medium heat. Add beef cubes and brown them on all sides for 8-10 minutes. Remove and set aside.
• 3 - Sauté Onions, Garlic, and Ginger:
  Add remaining oil to the pot. Sauté onions until translucent. Add garlic and ginger, stir for 1-2 minutes until fragrant.
• 4 - Add Spices and Tomatoes:
  Sprinkle in cumin, coriander, turmeric, chili powder (if using). Mix well. Add chopped tomatoes and cook until tomatoes soften and impart their juices.
• 5 - Combine Ingredients and Simmer:
  Return browned beef to the pot. Stir to coat with spice-tomato mixture. Add water and salt, then bring stew to gentle simmer, cover and cook 20 minutes.
• 6 - Add Eggplants and Continue Cooking:
  Add cubed eggplants to the pot. Stir gently. Cover and continue to simmer until eggplants are tender and flavors meld, about 10 minutes.
• 7 - Final Seasoning and Garnish:
  Season stew with freshly ground black pepper. Adjust salt if needed. Garnish with chopped cilantro before serving hot.