Beef and Vegetable Tapsi

Ingredients

• 2 tbsp Vegetable oil, divided
• 1/2 lb Eggplants, peeled and cut into 3/4-inch thick rounds
• 1/2 lb Beef top round, trimmed of fat and cut into 1/2-inch strips
• 1 Onion, medium, sliced into 3/4-inch rounds
• 1 Green bell pepper, stemmed, seeded, and sliced into strips
• 1 clove Garlic, minced
• 1/4 cup Tomato paste
• 1/2 cup Water
• 1 1/2 lb Potatoes, peeled and cut into 1/2-inch thick rounds
• 2 Tomatoes, medium, cored and cut into 4 slices
• 1/2 tsp Black pepper
• 1/8 tsp Ground coriander
• 1 tsp Arabian Spice Blend
• 1/2 tsp Kosher salt, plus more to taste

Directions

1. 1Preheat oven to 375° F.
2. 2Place eggplant and peppers into a bowl and toss with 2 teaspoons oil. Place vegetables onto sheet pan in a single layer.
3. 3Add onion and potatoes to the same bowl and toss with 1 Tablespoon oil. Place vegetables onto a second sheet pan in a single layer.
4. 4Bake vegetables for 15 minutes, then flip and bake another 10 minutes, or until golden brown.
5. 5Season beef with a pinch of salt and pepper. In a non-stick pan, heat 1 teaspoon of vegetable oil over medium-high heat. Cook beef until browned on each side, but not completely cooked through. Transfer meat to a bowl and leave juices in the pan.
6. 6Add garlic, tomato paste, and 1/2 cup water to the pan. Cook for about 4 minutes, stirring frequently until the tomato paste dissolves and the sauce thickens.
7. 7In a small bowl stir together pepper, coriander, Arabian spice blend, and salt.
8. 8In a 9x12 baking dish, layer vegetables and meat with a sprinkle of Arabian spice blend in between each layer as follows: • Eggplant • Peppers • Beef • Potatoes • Onions • Tomato Sauce • Tomatoes
9. 9Bake for 30 minutes. Let rest for 15 minutes. Serve with rice.