Because Turkey straddles Europe and Asia, the influence of Turkish cuisine, a mixture of Byzantine and Oriental cooking styles, was felt throughout the rest of the region during centuries of Ottoman rule.
This savory stew combines the Western and Eastern influences of this country in one dish: veal and tomatoes from Europe and eggplant from Asia.
1 large eggplant, approximately
1 1/2 pounds, peeled and cut into 1/2 inch cubes
1/4 cup olive oil
1 1/2 pounds veal stew meat trimmed all visible fat and cut into 1-inch cubes
1 large onion, finely chopped
1 cup canned tomato puree
1/2 cup water
1/2 teaspoon ground cumin
1/4 teaspoon ground all spice
1 teaspoon salt
1 tablespoon minced parsley
Place the eggplant in a large colander and sprinkle lightly with salt. Let since one hour to drain. Press on the eggplant to remove any excess liquid.
Heat the olive oil in the pressure cooker over high heat. Add the meat and brown evenly on all sides. Remove and set aside. Lower the heat to low and saute the onion 4 to 5 minutes, or until soft. Stir frequently so that the onion does not brown. Add the drained eggplant and saute 2 minutes. Return the browned meat to the pressure cooker along with any collected juices. Add the tomato puree, water, cumin, allspice and salt. Cook for 2 minutes, stirring frequently.
Position the lid and lock in place. Raise the heat to high and bring to high pressure. Adjust the heat to stabilize the pressure and cook 15 minutes. Remove from the heat and lower the pressure using cold-water-release method. Taste and adjust with salt. Stir in the minced parsley before serving.
The Ultimate Pressure Cooker Cookbook