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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.
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