Persian Eggplant Stew

Ingredients

• 3 medium eggplants
• 1 tsp. salt (for eggplants)
• 1/2 tsp. pepper
• 1 lb. stew beef or lamb, cut into 1-inch cubes
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. turmeric
• 1/2 Tbsp. lemon juice
• 1 c. vegetable oil
• 2 Tbsp. butter or margarine
• 1 large onion, halved and sliced
• 2 Tbsp. tomato paste, dissolved in 1/4 c. hot water
• 4 large tomatoes, halved
• 3 c. water