Beef and Eggplant Stew

Beef and Eggplant Stew6
Meltingly tender cubes of eggplant in a rich beef and tomato sauce.

This recipe will fill your home with the aromas of Mediterranean comfort food. Remarkably simple to prepare, from easily acquired ingredients, your friends and family will think you have an Italian grandmother visiting. Athough it can be finished in well under 2 hours, this stew improves from being refrigerated overnight. Just reheat gently before serving. This is especially delicious with a green salad and a glass of red wine for an al fresco dinner. A perfect dessert would be fresh figs.


1/4 cup olive oil
1 pound eggplant — peeled and cubed
1 cup onion — chopped
1 tablespoon garlic — minced
1/2 cup red bell pepper — thinly sliced
1/2 cup green bell pepper — thinly sliced
1/4 cup black olives — thinly sliced
1/4 cup tomato paste
1 teaspoon oregano — dried
1 teaspoon basil — dried
1 teaspoon marjoram — dried
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup water
1 pound ground beef

Beef and Eggplant Stew

In a large stovetop casserole, heat the olive oil to medium high, but not smoking. Add the eggplant, garlic, onion, and bell peppers.

Saute until translucent and very fragrant. Stir in the spices, black, olives, tomato paste, and the water. Bring to a simmer.

Transfer to a bowl and keep warm.

In the same casserole, saute the ground beef until no longer pink. Drain any fat.

Return the eggplant mixture to the pan and stir well.

Cover and simmer for at least 45 minutes, longer if you have the time. It’s even better the next day.

Beef and Eggplant Stew2

Recipe By:Glyn Ruppe Melnyk
Serving Size: 4 Preparation Time:0:45
Categories : Beef, Gluten Free,Italian,Main Course, Mediterranean, Vegetable
Copyright: Glyn Ruppe Melnyk, All Good Gifts 2020″
Start to Finish Time: 1:30
Ratings: easy

Per Serving (excluding unknown items): 459 Calories; 33g Fat (62.8% calories from fat); 24g Protein; 19g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 492mg Sodium; 10g Total Sugars; trace Vitamin D; 76mg Calcium; 5mg Iron; 937mg Potassium; 265mg Phosphorus. Exchanges: 0 Grain(Starch).

Suggested Wine: Chianti, Sangovese or Red Zinfandel

Serving Ideas : Serve alone as a stew, or over steamed rice.
If your diet allows, top with freshly grated parmesan.

This entry was posted by Glyn Ruppe-Melnyk.

One thought on “Beef and Eggplant Stew

  1. Have you tried the Persian version? I have a recipe if you’re interested. It can be made with ground beef, lamb, or dark meat turkey. Yummy.


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