Hearty Beef and Eggplant Stew

• 2 tbs olive oil
• 600g beef chuck steak, trimmed, cut into 4cm pieces
• 2 cloves garlic, crushed
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1 tsp ground cumin
• 5 Blush tomatoes, roughly chopped
• 1 long red chili, halved lengthways and seeded
• 1 Graffiti eggplant, chopped
• Couscous or mashed potato to serve

1. Heat oil in a large casserole dish or saucepan over medium high heat, add beef and cook stirring for 6-8 minutes or until browned.
2. Add garlic, ginger, cinnamon, turmeric, paprika and cumin and cook stirring for a further minute or until fragrant.
3. Add tomato, chili and ½ cup cold water. Bring to the boil, then reduce heat to low. Cook covered for 1 hour. Remove lid, stir and cook for a further 20-30 minutes or until the beef is tender and the sauce has thickened.
4. Meanwhile heat the remaining oil in a fry-pan and cook eggplant until golden. Set aside.
5. Remove and discard the chili. Add eggplant to saucepan and season with salt and pepper. Cook for 3-4 minutes or until heated through. Serve with couscous or mashed potato.