Stewed Eggplant and Minced Meat | RICARDO

Ingredients

• 1 can (28 oz/796 ml) plum tomatoes
• 1 eggplant, cut into 1 x 4-inch (2.5 x 10 cm) sticks
• 1/3 cup (75 ml) olive oil
• 1 lb (450 g) lean ground lamb or beef
• 1 green bell pepper, seeded and cut into strips
• 1 red bell pepper, seeded and cut into strips
• 1 onion, cut into thin wedges
• 1/2 tsp Middle Eastern seven-spice blend (baharat) or garam masala (see note)
• 1/4 tsp red pepper flakes, or more to taste
• 1/2 cup (125 ml) plain Greek yogurt
• 1 pinch dried oregano