Persian Eggplant Stew - cooking recipe

Ingredients

1 1/2 lb. cubed beef with 1/2 lb. stew meat with bone in
1 large onion, finely cut
3/4 can tomato sauce (or 2 Tbsp. tomato paste)
salt and pepper to taste
3 medium eggplants
1 level tsp. turmeric
1/4 tsp. cinnamon (don't be afraid to use, adds great flavor)
1 small clove garlic, crushed
juice of 2 limes

Preparation

In a stew pot, brown meat well in a small amount of vegetable oil (including bone) with onions and garlic.
Add cinnamon, salt and pepper.
When ingredients are well brown, add 3 cups of water. Reduce heat and simmer over low heat for 1 hour or until meat can be cut with a fork and broth is reduced.