Fried eggplant simmered gently with a ground beef, green pepper and tomato sauce. A juicy, gluten-free summer stew full of flavor.
Ingredients
Instructions
- 1
Peel the eggplants in stripes and cut into 3 cm cubes. Toss with half the salt and leave for 20 minutes, then squeeze out the juices and pat dry.
- 2
Heat the sunflower oil in a deep pan over medium-high heat (about 170 °C). Fry the eggplant in 2-3 batches for 5-6 minutes until golden and drain on paper towels.
- 3
Finely chop the onion, slice the peppers into rings and dice the tomatoes.
- 4
In a wide pot, cook the beef over medium heat without added fat for 6-7 minutes. Add the onion for 4 minutes and the peppers for 2 minutes, then stir in the tomato paste for 1 minute.
- 5
Add the tomatoes, remaining salt, black pepper and hot water and boil for 5 minutes.
- 6
Gently fold in the fried eggplant. Cover and simmer over low heat for 15-20 minutes, until the eggplant soaks up the sauce. Rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 314 kcal |
|---|---|
| Protein | 10 g |
| Carbs | 15 g |
| Fat | 25 g |
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