Hearty Turkish Lamb and Eggplant Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add 1 pound of ground lamb to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Stir in 1 chopped medium onion and 2 minced cloves of garlic. Cook until the onion softens, about 3-4 minutes.

Add 1 medium eggplant, cut into 1-inch cubes, to the skillet. Cook for 5 minutes, stirring occasionally, until slightly tender.

Pour in 1 can of undrained diced tomatoes and 1/2 cup of beef broth. Stir in 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the eggplant is very tender and the sauce has thickened slightly.