One of my favorite vegetables is the eggplant. It’s very underrated in my book. It’s not just meant for eggplant parm at the local Italian joint on the corner.
This stew is very easy to make and is best served with white rice.
Sautee some ground beef, once browned, add some salt, pepper and pomegranate molasses. Peel & dice the eggplant, add it on top. Add a can of stewed diced tomatoes and let it all simmer. That easy!
To make it even yummier, brown some pine nuts in butter, and sprinkle on top.