Eggplant and beef hotpot

Method:

Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned.

Transfer to a plate. Repeat with the remaining eggplant.

Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned.

Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.

Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden.

Add the garlic and cook for 2 minutes or until soft.

Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic.

Add the tomato paste and cook, stirring, for 1 minute or until well combined.

Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours.

Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender.

Taste and season with salt and pepper.

Stir in the parsley.