Tuesday, February 17, 2009

Beef with Eggplant

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
  1. Cut the meat into cubes and season with ½ tsp of the thyme and salt and pepper.
  2. 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.
  3. Transfer to a bowl using a slotted spoon and set aside.
  4. 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.
  5. Add the tomato paste, allspice, chili and remaining thyme, stir well, then add the reserved beef cubes and the stock or water.
  6. Bring to a boil, cover and let the meat mixture simmer gently for 30 minutes.
  7. 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.
  8. Adjust the seasoning to taste and serve hot.

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