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Beef with Eggplant

Source of Recipe

Donna Rollison


Recipe Introduction

Origins Unknown

List of Ingredients

1 lb stewing beef

1 tsp dried thyme

3 Tbls vegetable oil

1 lg onion, finely chopped

2 garlic cloves, crushed

4 canned plum tomatoes, chopped

4 Tbls of the juice from the tomatoes

1 Tbls tomato paste

½ tsp allspice

1 fresh red chili, seeded and chopped

3 & 3/4 cups stock or water

1 lg eggplant

salt and freshly ground black pepper




Recipe

Cut the meat into cubes and season with ½ tsp of the thyme and salt and pepper.

Heat 1 Tbls of the oil in a large saucepan and fry the meat, in batches if necessary, for 8-10 minutes until well browned.

Transfer to a bowl using a slotted spoon and set aside.

Heat the remaining oil in the saucepan and fry the onion and garlic for a few minutes, then add the tomatoes and tomato juice and simmer for 5-10 minutes, stirring occasionally.

Add the tomato paste, allspice, chili and remaining thyme, stir well, then add the reserved beef cubes and the stock or water.

Bring to a boil, cover and let the meat mixture simmer gently for 30 minutes.

Cut the eggplant into 1/2" dice. Stir into the meat mixture and cook, covered, for another 30 minutes or until the beef is completely tender.

Adjust the seasoning to taste and serve hot.