- 3 lbs beef stew meat
- 1 ½ lbs eggplants
- ½ pound zucchini
- 1 cup chopped parsley
- 6 -8 leaves of fresh mint, chopped
- 2 medium onions, finely chopped
- 1 28oz can of whole tomatoes, crushed or 2 pounds fresh tomatoes, peeled, and grated
- 1 heaping tablespoon tomato paste
- 1 stick of cinnamon
- salt and pepper to taste
- 1 cup of red wine
In a heavy stockpot heat your olive oil and add the meat and brown well on all sides. Add the chopped onions and garlic, mix well and cook until the onions are a light golden color. Add the wine and cook until the liquids have been absorbed. Add the tomatoes and the tomato paste, salt and pepper, stir well and simmer on low/medium heat until fork tender.
Slice the eggplant in half and cut in cubes. Cut zucchini in medium pieces and place the eggplant and zucchini on a cookie sheet that has been lightly greased with olive oil. Broil in the oven until tender and well browned. Remove the eggplant and zucchini from the oven and add to the stock pot, add the cinnamon stick, chopped parsley and chopped mint, stir well, adjust your seasonings if needed and simmer for an additional 30 minutes.