Beef and Eggplant Stew (Greek - Crock Pot Version)

Recipe by evelynathens
READY IN: 8hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the eggplant, then top and tail.
  • Don't bother to peel, just cut into 1 inch thick segments.
  • In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
  • Place in crock pot.
  • Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
  • Cover and cook on low heat for 8-10 hours.
  • If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
  • Sprinkle minced parsley over.
  • If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.
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