مرقة باذنجان

Add the oil to a pot and heat it.

Add the meat pieces and sauté well until they change color and become lightly browned.

Remove the meat and set it aside, then add the chopped onion to the pot and sauté until it softens.

Add the garlic (optional) and stir all the ingredients together.

Add the chopped tomatoes and green pepper, then mix well.

Reduce the heat, cover the pot, and let the tomatoes soften, then flip them to the other side.

Add the fried or grilled eggplants, arranging them neatly on top of the other ingredients in the pot.

To prepare the sauce, mix the tomato paste, ketchup, pomegranate molasses, and salt in a small bowl.

Add the water to the sauce and stir until it’s well combined.

Pour the sauce over the ingredients in the pot and place it over high heat until it starts boiling.

Once it boils, reduce the heat and let it simmer gently until the broth thickens and the meat is fully cooked.

Serve the stew hot with yellow rice.