Beef Stew with with Mini Eggplants

(Bütün Patlıcan Yemeği - Urfa - South East Anatolia Region)

~400 g beef or veal, cut in cubes
8 small size eggplants ~6 cm long - peel the skin in strips lengthwise without removing the stalks, soak in 2 cups of water with salt for about 15 minutes, dry with paper towel
3/4 cup canned chickpeas, rinsed
1 large tomato, peeled, diced
2 tbsp tomato paste
1/4 cup extra virgin olive oil
~1 cup hot water
Salt
Pepper
~
2 tbsp pomegranate paste or grenadine syrup

Saute the meat with olive oil. Then add the chickpeas, tomato, tomato paste, water, salt and pepper. Cover and cook for about 20-25 minutes at low-medium heat. If necessary, add more hot water. Then place the eggplants into the pot. Cover and continue to cook for 15-20 more minutes. Turn the heat off. Add the pomegranate paste, stir.

Let it stand for 5 minutes. Serve it with Pilaf with Orzo and Ayran.

2 servings.