Persian-Style Beef and Eggplant Stew

1. Peel eggplant, if desired. Cut lengthwise into ½-inch (1 cm) thick slices. Stir 1 tbsp (15 mL) of the salt and water together in a large bowl. Add the eggplant slices and place a plate or bowl on top of them to keep them submerged, adding more water if necessary. Let stand while you prepare the rest of the ingredients.
2. Trim ends of the meat to remove any tendon. Cut meat crosswise into 1-inch (2.5 cm) thick pieces. Pat dry with paper towel; set aside.
3. Preheat electric pressure cooker on the sear/sauté function to MEDIUM/NORMAL. Add 2 tbsp (30 mL) of the oil, onion and garlic. Cook, stirring, for about 5 minutes or until onion is translucent. Add tomatoes, tomato paste, soaked saffron and water, turmeric and remaining 1 tsp (5 mL) salt. Press Cancel.
4. With a fork or small, sharp knife poke a few holes into each lime and add to the tomato mixture.
5. Heat 2 tbsp (30 mL) of the oil over medium-high heat in a heavy skillet. Brown beef, in batches, turning with tongs, until browned all over. Transfer browned beef to pressure cooker. Pour broth into skillet and bring to a simmer, stirring and scraping up brown bits from pan. Pour over beef.
6. Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes.
7. Meanwhile, drain eggplant slices and pat dry with a clean tea towel. Lay out on rimmed baking sheets in a single layer and brush both sides with the remaining ¼ cup (60 mL) oil. Broil eggplant about 8 inches (20 cm) from the heat, for about 8 minutes, flipping slices once, until golden brown. Set aside.
8. When the timer beeps, quick-release the pressure. Remove the lid and gently fold in the eggplant. Set the sear/sauté function to MEDIUM/NORMAL and cook with the lid ajar, stirring occasionally, for 10 minutes or until stew is thick, yet juicy.
9. Season with salt and pepper to taste. The limes can be removed or eaten with the stew. Serve sprinkled with cilantro and with rice and yogurt on the side.

Stovetop Method: Proceed with the recipe as directed, using a Dutch oven or pot to sauté the vegetables. At the end of step 5, add 1 cup (250 mL) water with the beef broth and pour over beef in pot. Cover with tight-fitting lid, reduce heat to low and simmer for 2½ to 3 hours, checking occasionally to ensure liquid covers the beef by ½ inch (1 cm) and topping it up with water as needed, until the beef is fork-tender. Fold in the eggplant and bring to a boil over medium heat. Reduce heat to low, cover and simmer for about 10 minutes, until stew is thick, yet juicy.

Oven Method: Proceed with the recipe as directed, using a Dutch oven or ovenproof pot to sauté the vegetables. At the end of step 5, add 1 cup (250 mL) water with the beef broth and pour over beef in pot. Bring to a boil over high heat then cover with tight-fitting lid and cook in preheated 300ºF (150ºC) oven for 2½ to 3 hours, checking occasionally to ensure liquid covers the beef by ½ inch (1 cm) and topping it up with water as needed, until the beef is fork-tender. Fold in the eggplant, then cover and return bake for about 20 minutes, until stew is thick, yet juicy.