Ingredients
Method
1.Cut eggplant into 1cm slices; place slices in colander. Sprinkle with salt; stand 30 minutes. Rinse slices under cold water; drain on absorbent paper. Cut eggplant slices into quarters.
2.In a large saucepan, heat oil; cook ground spices and beef, stirring, until browned. Add onion and garlic; cook, stirring, 5 minutes.
3.Stir in crushed tomatoes, stock, rind and cinnamon; simmer, covered, about 1 hour or until beef is tender.
4.Add eggplant and prunes; simmer, uncovered, 30 minutes. Discard rind and cinnamon stick; stir in half of the fresh coriander.
5.Serve sprinkled with remaining fresh coriander and sesame seeds.
6.Serve with couscous if desired.
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