Beef And Eggplant Stew (greek - Crock Pot Version)

Total Time: 8 hrs 25 mins Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ingredients

• Servings: 6
• 2 lbs lean stewing beef, cut in 1 1/2 inch chunks
• 2 medium onions, sliced thin
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 8 japanese eggplants (the long, thin, striated and purply ones)
• 1 cup beef stock
• 1 (1 lb) can tomato sauce
• 1 tablespoon red wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 cup minced parsley
• 1/2 cup cubed feta cheese (optional)

Recipe

• 1 wash the eggplant, then top and tail.
• 2 don't bother to peel, just cut into 1 inch thick segments.
• 3 in large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
• 4 place in crock pot.
• 5 combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
• 6 cover and cook on low heat for 8-10 hours.
• 7 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).
• 8 sprinkle minced parsley over.
• 9 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.