Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Chop 1.5 pounds of eggplant into 1-inch cubes and sprinkle with 1 teaspoon of salt, letting it sit for 20 minutes to draw out moisture, then pat dry with paper towels.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then add 1 pound of beef stew meat and brown it on all sides for 5-7 minutes; remove the beef and set aside.

3. 3

   Reduce the heat to medium, add 1 chopped large onion and 2 diced medium carrots to the pot, and cook for 5 minutes until softened.

4. 4

   Stir in 1 diced red bell pepper, 1 diced green bell pepper, and 3 minced garlic cloves, cooking for an additional 3 minutes until fragrant.

5. 5

   Return the browned beef to the pot, add the dried eggplant, 1 (14.5 ounce) can of crushed tomatoes, 1.5 cups of beef broth, and 0.5 teaspoon of black pepper, stirring to combine.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 75-90 minutes, or until the beef is tender and the vegetables are cooked through.

7. 7

   Stir in 2 tablespoons of fresh dill and 2 tablespoons of fresh parsley just before serving, allowing the herbs to wilt slightly into the warm stew.