ROTD: Beef and Eggplant Stew

Prep. Time 20′      Cooking Time 1h 45′      Serves 6

Ingredients

• 1200 g beef
• 4 eggplants​​
• 1 large potato, cut into large cubes
• 5 ripe and firm tomatoes, peeled and chopped
• 2 dry onions, finely chopped
• 4 cloves garlic, sliced
• 1/2 cup olive oil
• 1/2 cup dry white wine
• 150 grams feta cheese
• 1 teaspoon sugar
• 4 whole allspice berries
• 2 tablespoons finely chopped parsley
• Salt
• Freshly ground pepper
• Yogurt, to serve

Instructions

1. Cut the beef into portions.
2. In a wide pot, heat the olive oil and brown the beef all around.
3. Add the onion, let it soften for 4-5 minutes, and then add the garlic.
4. Stir and deglaze with the wine.
5. Add the potatoes, chopped tomatoes, sugar, allspice, and enough water to cover the ingredients.
6. Simmer for 1 hour and 15 minutes until tender.
7. Season with salt and pepper.
8. Remove the stems from the eggplants and cut them into thick slices.
9. Arrange them on a baking tray and drizzle with a little olive oil.
10. Season with salt and bake in a preheated oven at 200°C for 15 minutes until lightly browned.
11. In the last five minutes, sprinkle with pieces of feta chees.
12. When the beef is boiling, add the eggplants, salt, and pepper, and cover the pot.
13. Simmer for another 15 minutes.
14. Finally, sprinkle with finely chopped parsley and serve with yogurt.

Enjoy!

Source: Argiro Barbarigou