Eggplant, tomatoes, onions, herbs and lean beef are the ingredients for a slow-simmered stew. - LIFESTYLE MEDIA GROUP/DISTRIBUTED BY UNIVERSAL PRESS SYNDICATE
IN A departure from meat-and-potatoes interpretations of beef stew, this version incorporates ingredients from Mediterranean cuisine. If you prefer, partially prepare this stew through step four a day or two ahead and then reheat it shortly before serving.
For the best value in lean, top-quality beef for this stew, pass up generic "stew meat" in favour of a small boneless top round roast, which you can easily trim and cube yourself.
Beef and Eggplant Stew
1 small eggplant
(1 to 1 1/2 pounds)
Salt, for sprinkling
1/3 cup olive oil (approximately)
2 to 3 pounds boneless top round, trimmed of fat and cubed
1 large onion, finely chopped
2 cloves garlic, minced or pressed
2 large tomatoes, peeled and chopped, or 1 can (14 oz) tomatoes, chopped
1 tablespoon tomato paste
1/2 teaspoon each salt, dried basil and dried rosemary
1/8 teaspoon each ground nutmeg and pepper
1/4 cup dry red wine
Chopped parsley, for garnish
METHOD
1. Remove stem from eggplant; cut into 3/4-inch cubes. Distribute cubes over several thicknesses of paper towels; sprinkle with salt. Let stand for 20 minutes. Blot surface moisture with paper towels.
2. In a large frying pan, heat about half the oil. Brown eggplant in hot oil, working in batches if necessary to avoid crowding eggplant, adding oil if necessary. When all the eggplant is browned, cover and refrigerate it until needed.
3. Add remaining oil to the same pan; when the oil is hot, brown beef cubes well on all sides. Add onion and garlic; cook until onion is soft.
4. Add tomatoes, tomato paste, salt, basil, rosemary, nutmeg, pepper and wine. Bring to a boil, cover, and immediately reduce heat to low. Simmer slowly until beef is very tender (2 to 2 1/2 hours). If desired, at this point let mixture cool briefly; refrigerate, covered, from 2 to 24 hours. Before reheating mixture, remove any congealed fat.
5. Over moderate heat, bring mixture to a simmer. Add reserved eggplant, stirring in gently. Cover and cook until eggplant is fully tender, approximately 15 minutes longer; taste and add salt, if needed. Sprinkle with chopped parsley before serving.
Serves 6 to 8.
