Khoresht Bademjan Persian Eggplant Stew

Ingredients

• 2 lbs. Chuck Roast – Cut into cubes
• 1 Cup of Chicken or Beef Broth
• 3 Tbsp. Butter
• 1 Diced Onion
• 2 Tbsp. Crushed Garlic
• 1 Can of Crushed Peeled Tomatoes
• 2 Tbsp. Tomato Paste
• 5 Korean Eggplants or regular eggplants (peeled & sliced length wise)
• 2 Tsp. Salt
• 4 Tbsp. Olive Oil
• 1 Tsp. Turmeric
• 2 Tsp. Cumin
• 1 Tsp. Cinnamon
• 3 Dried Persian Limes

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