Eggplant  Stew:

Ingrediants:

Eggplant:half kilo

Lamb meat:half kilo

Tomato:3 ones

Onion:1 ones

Khoshghadam tomato sauce: 2 table spoon

Water:4glasses

Safferon,salt,spices and oil: alittle as you need

Verjuice:1/2 glass

Recipe:

Peel the eggplants,put them in salty water for 2 hours and then dry them and fry in oil.saute the cutting onions and add alittle spices then add meat to them.saute khoshghadam tomato sauce and add to  the meat.pour water on them and cook for 2 hours with low heat.finaly add salt and the fried eggplant.

Add safferon and verjuice and let them cook for about 15 minutes that the stew juice will be reduced.now you can serve this delicious Iranian stew with bread or rice.