Eggplant Stew

[FoodMan]

Eggplant Stew

• 1/2 lb (450g) Stew beef cut into cubes
  
• 1-1/2 lb (670g) eggplant
  
• 1 large onion, diced
  
• 2 T finely chopped garlic
  
• 1/2 lb fresh tomatoes, diced
  

Peel and cut the eggplant into 1 inch dice.

Season the beef with salt and pepper.

In a large heavy pot, heat some olive oil and brown the beef. Add the onions and garlic.

Cook till soft then add the eggplant.

Cook for a few more minutes until the eggplant is covered with the aromatics and oil and meat drippings. Add the tomatoes and season with more salt and pepper.

Stir everything together, add water to barely cover everything and bring to a boil.

Reduce the heat and simmer, covered, for about one hour or until the eggplant is cooked through and very soft.

Correct the seasoning if necessary.

Serve over rice or burghul

Keywords: Middle Eastern, Lebanese, eGCI

( RG709 )