Don't be put off by the lengthy ingredient list for this dish! This dish is very easy to make — most of the ingredients are used in the marinade and the sauce.

1. Cut the beef across the grain into thin strips approximately 2 inches long. Place the beef in a bowl and marinate in the burgundy, half of the chopped garlic, black pepper, 2 teaspoons olive oil, and cornstarch for 20 minutes.

2. Combine the tomato sauce, water, and sugar in a bowl. Set aside.

3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the eggplant. Stir-fry, stirring and moving the eggplant around the pan, for 3 minutes. Remove the eggplant from the pan and drain in a colander or on paper towels.

4. Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for about 10 seconds then add the onion. Sprinkle the nutmeg, cinnamon, and ground allspice over the onion. Stir-fry the onion for 2 minutes, or until it begins to soften.

5. Add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink.

6. Add the eggplant back into the pan. Add the sauce. Stir in the parsley. Taste and adjust seasoning if desired. Cook for 2 to 3 more minutes to heat everything through. Serve hot over the cooked rice.