Brown stew meat and cook until tender.
Sauté the onion.
Fry the eggplant until slightly browned.
Place meat in large frying pan.
Cover with fried onions and arrange eggplant over onions.
Top with tomatoes and season according to taste - cover with water.
Cover and simmer slowly, about I hour.
The Persians serve this over flaky cooked rice according to a Persian student from Iran, Mehdi Hashemi.