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(Batinjan Yakhneh)

1 lb. lamb or beef, cubed
1 large onion, diced
2 medium sized eggplant
1 large can tomatoes
2 cups hot water
2 Tbsp. butter
Salt and pepper to taste

Brown meat and onions in butter. Add water and tomatoes and
cook for 20 minutes. Peel and cut eggplant in one inch cubes. Add
eggplant, salt and pepper to meat and cook together over medium
heat for 30 minutes. Serves: 4-6.

Serve over rice (Rooz bi Shireeyee).

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