A hearty stew of beef chunks simmered with seasonal vegetables such as eggplant, zucchini, green beans, and peppers. The light sauce formed from the vegetables’ own juices makes this a practical, nourishing dinner served with rice.
Heat the olive oil in a large pot. Add the beef chunks and cook over medium heat until they release and reabsorb their juices.
Add the onion and sauté until softened, then add the tomato and cook for a few minutes.
Add the eggplant, zucchini, green beans, and peppers. Season with salt and black pepper, add a little water, and cover.
Continue cooking over low heat, stirring occasionally, until the vegetables and beef are tender.
Important: Add the vegetables after the meat is halfway tender, not at the same time, or they may overcook and fall apart. Note: If you do not soak the eggplant in salted water and rinse it, the dish may taste bitter.
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