Khoresh Baden Jan(Kho' Resh Ba' Den Joon; Eggplant Casserole) - cooking recipe

Ingredients

2 large eggplant, peeled and cut
1 medium onion, slivered
1 1/2 to 2 lb. pre-cut stew meat or chuck roast, cut into 1/2-inch cubes
3 (8 oz.) cans tomato sauce
oil as needed to fry
salt/pepper to taste
dash of cinnamon (optional)

Preparation

Remove stem from eggplant and cut in half widthwise.
Cut smaller half into 4 to 6 pieces and larger half into 6 to 8 pieces. Combine 4 to 5 cups water, 1/4 cup salt and cut eggplant.
Soak at least 20 minutes to remove the bitterness of the eggplant.
Drain water and dry eggplant with paper towel.
Rinse meat.
Saute in a saucepan with 1 tablespoon oil for 2 to 3 minutes.
Add 4 cups water and bring to a boil.
Reduce heat allowing meat to cook slowly.
While meat is cooking, saute onions until golden brown. Remove and drain as well as possible onto paper towels.
Saute eggplant until golden turning to ensure even frying.
Again drain onto paper towels.
When meat is almost cooked (approximately 1 cup water is left) add tomato sauce, onions, salt, pepper and cinnamon. Cook on medium heat for 10 to 15 minutes.
At this point, the meat should be fully cooked.
Line eggplant on one side of a 9 x 13-inch Pyrex pan.
Likewise, line the meat on the other side.
Pour the sauce (there should be at least 2 cups) over the eggplant and meat. Cover with aluminum foil.
Bake at 300\u00b0 for 15 minutes.
Reduce heat to 250\u00b0 for an additional 15 minutes.
Serve over rice.