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Ingredients 1 medium eggplant 1 tablespoon olive oil ½ teaspoon ground ginger ½ teaspoon ground cumin ¼ teaspoon ground coriander ¼ tsp ground turmeric 500g casserole steak, chopped 1 large onion, finely chopped 3 cloves garlic 420g can chopped tomatoes 2 cups beef stock 2 strips lemon rind 1 cinnamon stick ½ cup seedless prunes, chopped 420g can chickpeas 3 tablespoons chopped fresh coriander 1 tablespoon sesame seeds, toasted

Method   Slice eggplant, sprinkle with salt and set aside for 30 minutes. Then rinse, pat dry and chop into cubes. Heat oil in pan, add onion, garlic and ground spices, cook stirring for 5 minutes. Add beef and cook until browned. Add tomatoes, stock, rind and cinnamon stick. Simmer, covered for approx 1 hour until beef is tender. Add eggplant, prunes and chickpeas. Cook for a further 30 minutes uncovered and then remove rind and cinnamon stick. Stir through half the chopped coriander. Serve on rice or cous cous, sprinkle with remaining coriander and sesame seeds. On the side try some delicious toasted flatbread and a glass of Deakin Estate Shiraz. Recipe by Possum15

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