Beef And Eggplant Tagine - cooking recipe

Ingredients

1 None medium eggplant, cut into 1/3 inch-thick slices
1 tbsp olive oil
1/2 tbsp ground cinnamon
1/4 tsp ground turmeric
1/2 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground coriander
2 1/4 lb beef chuck steak, coarsely chopped
1 None medium onion, grated
2 cloves garlic, minced
1 (15 oz) can crushed tomatoes, drained
3 cups beef stock
2 strips lemon zest
1 None cinnamon stick
6 oz pitted prunes
2 tbsp finely chopped fresh cilantro
1 tbsp sesame seeds, toasted

Preparation

Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins then rinse under cold water. Drain on paper towels then cut into quarters.
Heat oil in a large saucepan over medium heat. Cook spices and beef, stirring, until browned. Add onion and garlic and cook, stirring, for 5 mins. Stir in tomatoes, stock, lemon zest and cinnamon. Simmer, covered, for 1 hour, or until beef is tender.
Add eggplant and prunes. Simmer for 30 mins. Discard lemon zest and cinnamon stick then stir in 1 tbsp cilantro.
Serve sprinkled with remaining fresh cilantro and sesame seeds.