Lime Beef with Eggplat

INGREDIENTS
½   pound beef loin cut into ½ inch cubes (1 cup)
      Juice of 1 lime (about 3 tablespoons)
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
1    can (15 ounces) diced tomatoes with juice
1-2    medium Japanese or Italian eggplant, diced to ½ inch (2 cups)
¼   cup water
½   teaspoon salt
1    tablespoon garlic powder
2    tablespoons chopped cilantro or parsley (optional) for garnish

METHOD

Before preparing the other ingredients, place the cubes of beef in a medium bowl and add the lime juice, stirring to thoroughly coat the beef. Marinate for at least 5 minutes.  Heat the olive oil over medium heat in a medium skillet and add the beef and lime juice. Cook for 5 to 6 minutes, turning often, to brown the beef. Remove to a large bowl and retain.

Place the onions into the skillet and cook for 6 to 7 minutes until they are translucent and quite soft – do not brown. Remove to the bowl with the beef. Place the tomatoes and eggplant into the skillet, add the water, salt and garlic powder and cover. Reduce the heat to medium-low and cook for 12 to 14 minutes until the eggplant is tender. Add the beef and onion, mix and cook for 2 to 3 minutes to reheat all the ingredients. Remove from the heat and serve.