Cut aubergines into 2cm slices, lay on a plate and sprinkle salt on. Turn over and sprinkle on the other side. Leave for 15min. While that is sweating, prepare the beef.
Mix flour with salt and pepper and coat the beef. Fry the beef until browned. Set aside
In pressure cooker, fry onions and garlic in 2tbsp olive oil. Add cinnamon stick, cumin and tomato purée. Add 1 tbsp of sugar and the wine. Bring to the boil and simmer for a few minutes.
Add the chopped tomatoes and the water. Add thyme and bring back to the boil
When the tomato sauce is boiling, add the beef. Close the pressure cooker lid and cook for 1hr15 (longer if you have time).
Back to the roast vegetables. Rinse the aubergines very well and cut into 2cm cube. Cut peppers into bite sized pieces. Add both to a bowl with 1 tbsp of vegetable oil.
Mix the peppers, aubergines and oil so all the vegetables are coated. Place in a baking tray and cook for 20cm at 220oC. Once done set aside.
When the beef has finished, release the pressure and remove the cinnamon stick. Check the beef to see if it is tender. If not put lid back on and cook for another 20min. If tender add the veg and simmer for 20min
Serve with rice and mixed veg
