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Ingredientes
- 700 g eggplant
- 100 ml oil for roasting
- salt, ground black pepper
- 3 onions 2 cloves garlic
- 1 red chilli pepper
- 600 g tomato
- 3 stalks fresh oregano
- 800 g beef (shoulder)
- 4 tablespoons olive oil
- 1 tablespoon tomato paste
- 100 ml white wine
- 200 ml beef broth
- a little sugar n 1/2 bouquet parsley
Direcciones
- 1)Eggplants wash, dry and be cut lengthwise. Cut into 2 cm thick slices. Heat the oil in a pan and gradually on it from both sides of roast aubergine slices - each time after about 3 to 4 minutes. Roasted slices let drain on a paper towel and then season with salt and pepper.
- â Peel the onions and chop roughly. Finely chop the garlic. Pepperoni be cut lengthwise and carefully remove the grain. Tomatoes cut into the surface of a cross, while the plunge into boiling water, then cool down and peel. Chop the flesh into small cubes. Slips oregano pick off the stalks and chop roughly.
- â Wash meat, pat dry with paper towel and on all sides with salt and pepper. In a large saucepan Heat the olive oil and meat from all sides sharply fry. We choose a aside in a warm place.
- â The pans in which we roasted meat, add chopped onions and garlic and cook roast fat. Stir in the chopped oregano and tomato paste and simmer briefly. Pour wine and strong flame rapidly boil to reduce the volume of fluid. Add the beef broth and prekrojenú chillies and cook again, the sauce has reduced to about half its volume. Then add the fried aubergine slices on a medium flame covered, simmer for about 5 minutes. Add the chopped tomatoes, boil again and strongly seasoned with salt, pepper and a little sugar.
- â Heat the oven to 200/180 ° C. Stewed eggplant-tomato mixture translate into baking dish, put a layer of the sweet meat and place in preheated oven. On the bottom rung bake about 80 to 100 minutes.
- And chop the parsley just before serving her meat and vegetable mixture sprinkle. Meat cut into slices and serve with eggplant-tomato mixture.
