Ingredients
250 ml olive oil
1 kg long aubergines, washed, cut
lengthwise into ¼s,soaked in salt water 1hr
2 garlic cloves, finely sliced
1 kg stewing beef, cut into portions
2 large onions, roughly chopped
15 ml parsley, finely minced
2 large ripe tomatoes, cubed
250 ml good beef stock
125 ml water
5 ml lemon juice
Salt and pepper
Heat half the olive oil in flameproof casserole and brown meat. Add strained aubergine pieces and remove from heat. Combine tomatoes, onions, parsley, garlic, lemon juice, stock and water and pour over meat and aubergines. Pour over remaining oil. Cover and bake in a hot oven for 20 minutes. Reduce heat and simmer for a further hour.
