3-4 Eggplants
Lemon Juice
1-3 Can Tomato Sauce
1 lb. Stew Meat
Cook Stew meat until done and tender. Slice Eggplant length wise, very thin and fry on both sides in olive oil. Pat dry on plate w/ paper towels.
In a large pot add fried eggplant, tomato sauce (to consistency you like) and lemon juice to taste (I do a quick dump) and add stew meat.
Serve over long grain basmati rice.
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