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