Beef and Eggplant Stew Recipe

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Zucchini can take the place of eggplant in this dish.

Yield: Serves 6

• 4 tablespoons oil
• 2 pounds stew beef cubed
• 4 onions, peeled and chopped
• 2 cloves garlic, minced
• 6 ripe tomatoes, peeled and chopped
• 1/2 cup dry white wine
• 4 cups chicken stock
• 2 sprigs parsley
• 3 eggplants, peeled and chopped
• 2 sweet red peppers, cored and chopped
• Salt and pepper to taste

Heat oil in Dutch oven and brown beef over low heat, turning so all sides are done. Add onions and garlic and cook 5 minutes. Add tomatoes, wine, stock, and parsley. Cover and simmer 1 hour. Add eggplants and simmer 1 hour longer. Add peppers and simmer 20 minutes or until beef is tender. Season with salt and pepper.