Eggplant Stew/ Tepsi/ Ratatouille

Ingredients:

• Eggplant, 2

• Onion, 1 large

• Green pepper, 1 large

• Potato, two medium

• Tomato, 3 medium

• Beef, fillet or sirloin

• Flour, 1 tablespoon

• Beef Stock, 2 cups

• Tomato paste, 1 tablespoon

• Allspice, 1 tablespoon

• Salt and Pepper, 1/4 teaspoon each or to taste

• Lemon, half juiced

Directions:

1. Cut up your beef into cubes and add flour to it.
2. Saute the beef in two tablespoons of olive oil on medium to low heat.
3. Add onions to the beef after it has been cooked.
4. Add green peppers.
5. Add allspice.
6. Add salt and pepper.
7. Add tomato paste.
8. Add beef stock and let it simmer for about two minutes.
9. Add lemon juice and set it on low for about 5 minutes. Then it is done.
10. Take two eggplants and cut them in circles.
11. Brush the eggplants in olive oil both sides.
12. In an oven safe platter, place parchment paper and place the eggplants on the parchment paper. Bake 375 º15-20 minutes.
13. While the eggplant is cooking, cut up three tomatoes in circular shapes.
14. Place the tomatoes in a big pyrex.
15. Add the beef stew.
16. Take the Eggplants out and layer them last.
17. Set back in the oven with everything layered for 10 minutes to simmer together.

Enjoy 🙂