Khoresht Bademjan - Persian Eggplant Stew

Ingredients

• 2 pounds chuck roast Cut into cubes
• 1 cup chicken or Beef Broth
• 3 tablespoons butter
• 1 diced onion
• 2 tablespoons crushed garlic
• 1 can peeled tomatoes Crushed
• 2 tablespoons tomato paste
• 5 eggplants Korean, or regular eggplants, peeled & sliced length wise
• 2 teaspoons salt
• 4 tablespoons olive oil
• 1 teaspoon turmeric
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 3 limes Dried Persian

Nutrition

• Calories : 1040 calories
• Carbohydrate : 59 grams
• Cholesterol : 210 milligrams
• Fat : 65 grams
• Fiber : 25 grams
• Protein : 64 grams
• SaturatedFat : 24 grams
• Sodium : 1510 milligrams
• Sugar : 19 grams