• 4 Tbsp Canola oil, divided
• 1 large Onion, halved and thinly sliced
• ½ tsp each: Ground cinnamon, coriander, cumin, salt, and pepper
• 2-lbs. Boneless beef short ribs, cut into 1" pieces

• 1 28 oz can Dei Fratelli Crushed Tomatoes
• 1 cup Beef broth
• ¼ cup Fresh parsley, finely chopped, extra for garnish
• 2 medium Eggplants, peeled, cut lengthwise and quartered

Preparation:
In a large Dutch oven, heat 2 Tbsp canola oil, add onions; cook on medium heat until lightly browned. Add the spices, salt and pepper and cook for 2 additional minutes. Add the short ribs and sauté until meat is browned on all sides. Reduce heat to simmer, stir in Dei Fratelli crushed tomatoes, beef broth and chopped parsley. Cover pot and simmer for 2 hours or until meat is fork tender.

In a large skillet, heat 2 Tbsp canola oil over medium heat. Add the eggplant to the skillet and sauté until browned on all sides. When the meat is done cooking add the eggplant to the tomato-beef mixture and cook together another 30 minutes to heat through. Garnish with additional chopped parsley.

Serving suggestion: Our family serves this dish with saffron seasoned Basmati rice.

Serves 8