We tried this recipe from Mayada Anjari’s The Bread and Salt Between Us, but we added a substantial amount of minced beef, which meant we could omit all but 2 tsp of vegetable oil. First, spray a large capacity (8 quart), wide, and high-walled Dutch oven with some oil, heat the pot on medium-high, then add 1 large onion (coarsely grated by hand; we used a handheld blender) and 1 lb minced beef. When browned, then add a layer of 2 ½ lb russet potatoes (we used 5 medium Yukon), peeled and cut into 1″ cubes. Next add a layer of 2 lb eggplant (about 1 medium and 2 baby), cut into 2×1″ wedges. Do not stir. Sprinkle on 1 tsp sweet paprika (we increased to 2 tsp), 2 tsp (or less) salt, 1 tsp black pepper, and ¼ to ½ tsp Aleppo pepper. Then sprinkle with ½ cup minced parsley. Do not stir. Cover and cook (on medium-high) for 5 mins. Second, place 3 medium tomatoes, peeled and roughly chopped, in a layer on top of the eggplant, then sprinkle with 1 tsp salt. Cover and continue to cook on medium-high heat for 5 more mins, or until the tomatoes have softened. Third, stir all of the contents of the Dutch oven together, cover, and cook for 15 mins on medium-high (reduce heat if it starts burning). By this point, the tomatoes have broken down and sauce has thickened. Finally, stir again, cover, and simmer for an additional 10-15 mins (reduce to low heat). For brightness, we added a splash of Gravenstein apple white balsamic vinegar (or pomegranate molasses would be even better). Garnish with minced parsley and serve. We served this with jasmine rice. (Nov. 2018)
Cooking Adventures 