Nights became colder and stew is best way to get warm.
This is first “hello” for fall: classic beef and tomato stew, but with spices and eggplants. Garlic, ginger, cinnamon, turmeric, paprika and cumin in one, hearty dish. Recipe adapted from Taste.com.au, Super Food Ideas , July 2008 , by Liz Macri.
1.3 lb. beef chuck steak, trimmed, cut into pieces
2 garlic cloves, crushed
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. ground turmeric
1 tsp. ground paprika
1 tsp. ground cumin
1 large can (28 oz.) crushed tomatoes, roughly chopped
1 long red chili pepper, halved lengthways
3 baby eggplant, sliced
Heat a large saucepan over medium-high heat. Spray it with cooking spray. Add beef and cook, stirring, until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, until fragrant.
Add tomato and chili pepper. Bring to the boil. Reduce heat to low and cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.
Meanwhile, heat a frying pan. Spray it with cooking spray. Add eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden.
Remove and discard chili, add eggplant to saucepan. Season with salt and pepper to taste. Cook, stirring, for 3 to 4 minutes or until heated through.