Very tender, juicy beef with beautiful summer eggplants and fresh tomato sauce! You will definitely need some feta cheese and crusty bread on the side!!!

Serves: 6 Prep. time: 30′ Cooks in: 60′ Ready in: 1:30′

1.200 g beef (tenderloin), in portions
1½ kg aubergines, in medium dices
1 kg fresh ripe tomatoes, grated
2 medium onions, finely chopped
2 garlic cloves, finely chopped
¾ cup extra-virgin olive oil
½ tsp sugar
½ tsp cinnamon
salt, pepper

Step 1
In a bowl brush aubergines with half oil. Grill in the oven on a baking pan lined with baking parchment until tender.

Step 2
In the meantime heat remaining oil in a large pan and cook beef until nicely colored on all sides. Add onion, garlic and cook until tender. Stir in tomato, sugar, cinnamon, salt and pepper.

Step 3
Cover with lid and simmer on low heat for 40-45 minutes until meat is tender and sauce thickens. If necessary add a little water. Stir in aubergines 15 minutes before you remove pan from heat. Serve warm with some feta cheese and crusty bread.

Photo: Vangelis Paterakis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Μοσχαράκι με μελιτζάνες και φρέσκια ντομάτα