Eggplant with Tomato

Name: Eggplant with Tomato
Ingredients: 1 cup of chopped onion; 2 tablespoons of olive oil; 1 tablespoon of garlic; 2 teaspoons of ground cumin; 2 teaspoons of salt; 1 tablet of beef broth; 1 tablespoon of vinegar; 1 tablespoon of English mustard; 1/4 cup of water; 8 cups of eggplant, peeled and cut into cubes; 4 large tomatoes, cut into cubes; 2 cups of chopped fresh parsley; 1/2 cup of pitted black olives

1
1 cup of chopped onion
2
2 tablespoons of olive oil
3
1 tablespoon of garlic
4
2 teaspoons of ground cumin
5
2 teaspoons of salt
6
1 tablet of beef broth
7
1 tablespoon of vinegar
8
1 tablespoon of English mustard
9
1/4 cup of water
10
8 cups of eggplant, peeled and cut into cubes
11
4 large tomatoes, cut into cubes
12
2 cups of chopped fresh parsley
13
1/2 cup of pitted black olives

Ingredients

1
1 cup of chopped onion
2
2 tablespoons of olive oil
3
1 tablespoon of garlic
4
2 teaspoons of ground cumin
5
2 teaspoons of salt
6
1 tablet of beef broth
7
1 tablespoon of vinegar
8
1 tablespoon of English mustard
9
1/4 cup of water
10
8 cups of eggplant, peeled and cut into cubes
11
4 large tomatoes, cut into cubes
12
2 cups of chopped fresh parsley
13
1/2 cup of pitted black olives

Directions

1
Fry the onion in olive oil
2
Remove from heat
3
Add garlic, cumin, salt, beef broth, vinegar, English mustard, water, eggplant, tomatoes, parsley, and olives
4
Cover and let simmer
5
Simmer for 15 minutes, stirring occasionally
6
Remove cover and continue to simmer for an additional 10 minutes, or until the eggplant and parsley are tender
7
Serve in six portions.