Persian Eggplant Stew
Ingredients
- 3 Asian eggplants (about 1 1/4 lb.), unpeeled
- 4 Tbs. vegetable oil
- 2 6-oz. pkg. soy "steak" strips
- 2 large russet potatoes, peeled and cubed
- 1 onion, diced
- 5 cloves garlic, minced
- 1 28-oz. can plum tomatoes, slightly crushed
- 2 tsp. turmeric
- 1 bunch cilantro, well rinsed and chopped
- 1 bunch parsley, well rinsed and chopped
- 2 cups vegetarian stock
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