Persian Eggplant Stew - cooking recipe

Ingredients

1 tablespoon salt, divided
5 Japanese eggplants, peeled, tops left intact
1 cup vegetable oil
1 tablespoon vegetable oil
1 large white onion, chopped
1 1/2 teaspoons chopped garlic
1 pound cubed stew meat
1 cube beef bouillon
1 teaspoon ground cumin
1 teaspoon saffron
1/2 (6 ounce) can tomato paste
2 cups water
1 (15 ounce) can tomato sauce

Preparation

Sprinkle 2 teaspoons salt over eggplant.
Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.