Tomato stew

Ingredients:

1 kg, 32 oz, stew meat, diced
2 kg, 64 oz, ripe tomatoes, peeled, diced
1/2 kg, 16 oz, eggplants, peeled, cut into long thick pieces
1 medium potato, peeled and cubed
1/2 cup fried pine nuts
3 tablespoons shortening or butter
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground cinnamon

Preparation:

Put half shortening in a pot, fry meat till brown, add 1 liter of water, salt and cinnamon and bring mixture to a boil.
Let it simmer for 2 hours or till meat is tender.
Fry potato in oil until golden.
Remove and put on absorbent paper.
Sprinkle salt on eggplant pieces.
Place aside for 1 hour.
Fry eggplants in hot oil till brown.
Drain on absorbent paper towels.
When stock is reduced to half, add tomatoes, potatoes and eggplants.
Cover and simmer over low heat till stock thickens.
Adjust salt according to your taste.
Garnish with fried pine nuts.
Serve hot with cooked rice.