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Eggplants in Red Sauce

"This is a traditional Iraqi dish (close to Greek moussaka). Every family has their own recipe. You can serve it with white rice or bread."

Ingredients :

• vegetable oil for frying
• 2 eggplants, sliced into rounds
• 1 pound tomatoes, halved
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 pound ground beef
• 1 large potato, diced
• 1/3 green bell pepper, chopped
• 1 tablespoon tomato paste
• salt and ground black pepper to taste
• 1/2 lemon, juiced

Instructions :

Prep : 30M	Cook : 6M	Ready in : 55M

• Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain.
• Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper.
• Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.

Notes :

• Using fresh tomatoes makes all the difference.
• For a healthier version, roast eggplants instead of frying them.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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