Beef & Eggplant Stew w/Couscous
There’s an Afghan restaurant near my office that has a beef and eggplant dish that I just can’t get enough of. Since eggplants are plentiful at the farmer’s market, I thought I would try to make something similar. Though the Afghan version and the original recipe both use stew meat, I opted for ground beef because I wanted a smoother texture. I love the smooshiness of the eggplant, the saltiness of the feta and the bitterness of the parsley.
I served the stew over whole wheat couscous cooked with beef broth and chopped green olives and parsley. Because I was traveling for work, I put half in the freezer for another time. I think I will make some sort of pastitsio-like dish (baked pasta).
Beef and Eggplant Stew
- 2 lbs lean stewing beef (cut into chunks) or ground beef
- 2 onions, sliced thin
- 2 minced garlic cloves
- 1/4 cup olive oil
- 8 Japanese eggplants (I used a mix of Italian & Chinese)
- 1 cup beef stock
- 1 (1 lb) can tomato sauce
- 1 Tbsp red wine vinegar
- 1/2 tsp sugar
- 1/4 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- 1/4 cup minced parsley
- feta cheese
- Cut eggplant into 1 inch thick segments
- Brown beef and set aside.
- Sautee onions, garlic and eggplant in olive oil until soft.
- In a large pot, combine the beef stock with the vegetables, meat, tomato sauce, vinegar, sugar, spices, and salt and pepper to taste.
- Cover and simmer on low until eggplant is smooshy (2-3 hours).
- Serve over pasta or couscous, garnishing with feta and minced parsley.