Stew with eggplant

Ingredients for people 4

• 400 g of tender red meat (beef or veal or lamb)
• 4 medium aubergines
• 1 egg white
• 3 onions
• 2 crushed garlic cloves
• 1 tin of tomato purée
• 80 g of dried yellow peas (lappeh) cooked in boiling water for 7-8 'and drained
• 2 tablespoons of lemon juice
• Oil for frying and 5-6 spoons for the sauté
• Salt
• Pepper
• 1 teaspoon of powdered saffron pistils and dissolved in 4 tablespoons of hot water
• 1 teaspoon of turmeric.

Preparation

Fry the finely chopped onions in a pan, add; the garlic and the meat also cut into strips or small pieces and mix them to change color. Lower the heat and add salt, pepper, saffron and turmeric; add the tomato purée and the previously boiled yellow peas. Stir and cook gently for 60 '. In the meantime, wash and peel the aubergines, cut them lengthwise into slices 1 cm high and after removing the bitter juices, brush them with egg white and fry them in boiling oil. Absorb the excess oil and add them to the meat cooked in the tomato. Let it simmer slowly for another 10 'so that the flavors blend well. After adding the aubergines to the meat, it is also possible to continue cooking in a preheated oven at 150 ° C for the same time. Serve with chelo rice