Stew with Eggplant and Tomato

2 pounds venison or beef chuck or leg of lamb, cut into 1-inch cubes

2 tablespoons vegetable oil

1 (28-ounce) can crushed tomatoes

2 onions, sliced

1 eggplant, cut into 1-inch cubes

2 teaspoons instant coffee

1 teaspoon cumin

1 teaspoon allspice

1/2 teaspoon cayenne

Kosher salt and black pepper

Cilantro, for garnish

Rice, for serving 

If cooking in the oven, heat to 300F. Season stew meat with salt and pepper. In an ovenproof Dutch oven or pressure cooker, heat oil. Working in batches, brown meat, then add remaining ingredients and 1/2 cup water. Season again with salt and pepper.

Close pressure cooker and cook on high 45 minutes, or transfer to oven and cook for 2 hours, or until meat is tender. Season to taste as needed. Garnish with cilantro and serve with rice.