Minced Beef and Eggplant Stew

Ingredients :

• Main Ingredients:
• 1 lb (450 g) minced beef
• 2 medium eggplants, diced (about 4 cups)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 (14 oz) can diced tomatoes
• 2 tablespoons tomato paste
  Spices:
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Optional: a pinch of red pepper flakes for heat

Instructions : 

1. Prep the Eggplant: Sprinkle the diced eggplant with a little salt and let it sit for 15 minutes in a colander to draw out moisture and bitterness. Pat dry with a paper towel before cooking.

2. Cook the Eggplant: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 8–10 minutes, stirring occasionally, until softened and lightly browned. Remove and set aside.

3. Sauté the Aromatics: In the same skillet, heat the remaining tablespoon of olive oil. Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4. Brown the Beef: Add the minced beef to the skillet, breaking it up with a spatula. Cook for 6–8 minutes until fully browned and no longer pink.

5. Add Tomatoes & Spices: Stir in the diced tomatoes, tomato paste, paprika, cumin, salt, black pepper, and red pepper flakes (if using). Let it simmer for 5 minutes to let the flavors come together.

6. Combine & Simmer: Return the cooked eggplant to the skillet, stirring everything together. Reduce heat to low, cover, and let simmer for another 10 minutes, allowing the eggplant to soak up all the rich flavors.

7. Serve It Up: Serve warm with rice, couscous, or crusty bread. Garnish with fresh herbs like parsley or cilantro if you like a burst of color and freshness.