Beef And Scarlet Eggplant Stew

INGREDIENTS

• 600G INSIDE ROUND
• 2 TABLESPOONS OF CORN OIL
• ½ ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 2 PEELED AND DESEEDED TOMATOES, CHOPPED
• 2 TEACUPS OF BEEF STOCK
• 1 DEEP PLATE OF SCARLET EGGPLANT CUT INTO QUARTERS
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Cut the meat into large cubes and season it with salt and black pepper. Heat up the oil and sear the meat on all sides. After it is seared, remove it and braise the onion, garlic, and tomatoes. Bring back the meat and cover everything with the stock; top it off with some water if necessary. Meanwhile, boil the scarlet eggplant, exchanging the water twice; set it aside. When the meat is almost done, add the scarlet eggplant. Remove from heat once everything is cooked through; serve with white rice.