Eggplants in Red Sauce

Fried eggplant slices are simmered with ground beef, potato, and green bell pepper in a savory tomato sauce in this traditional Iraqi dish.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 235 Calories

Ingredients

• vegetable oil for frying
• ½ lemon, juiced
• 1 tablespoon olive oil
• 1 small onion, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 large potato, diced
• ½ pound ground beef
• 2 eggplants, sliced into rounds
• 1 pound tomatoes, halved
• ⅓ green bell pepper, chopped

Recipe Instructions

Step 1

Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain.

Step 2

Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper.

Step 4

Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.