Beef & Aubergine Stew

First I sauteed chopped onion and thinly sliced garlic.  Then I added two pounds of chuck roast cut into cubes by our butcher at Whole Foods. Five minutes later I poured in the crushed whole tomatoes, a squirt of tomato paste, a tablespoon sugar, a handful smoked paprika, a pinch of salt and pepper.  It was simmered for about an hour on low fire before aubergine was added.  Then cooked for another twenty minutes. 

Garnished with fresh thyme from the garden.