Persian Eggplant Stew - cooking recipe

Ingredients

3 medium eggplants
1 tsp. salt (for eggplants)
1/2 tsp. pepper
1 lb. stew beef or lamb, cut into 1-inch cubes
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. turmeric
1/2 Tbsp. lemon juice
1 c. vegetable oil
2 Tbsp. butter or margarine
1 large onion, halved and sliced
2 Tbsp. tomato paste, dissolved in 1/4 c. hot water
4 large tomatoes, halved
3 c. water

Preparation

Peel eggplant and cut lengthwise in 1/2-inch slices.
Sprinkle both sides of each slice lightly with salt (to prevent eggplants from soaking up too much oil while browning).
Set aside.