Beef and Eggplant Stew (Greek - Crock Pot Version)

From: barrdbarrbarr

On Oct 5, 2009

Very tasty, and I loved how the eggplant disintegrated to make the sauce even more rich and sumptuous. I used a very large "Mediterranean" eggplant, cut it into 1" slices and then cut those into 1"x2" chunks. A word of caution, however - when browning the eggplant, it would probably be better to use a non-stick pan. I browned the eggplant after I browned the beef in my stainless steel Texas fry-pan, and the eggplant stuck a fair bit. I deglazed with some beef stock and got the nice brown bits, but it could easily have burned. I also thought that 1/4 cup of olive oil seemed excessive until I started browning. Do yourself a favor and ration it out so you have enough to brown the eggplant after the beef!! I will definitely make this again

From: Maryam #3

On Apr 8, 2009

This was great!! This will definitely be a regular in my house! Thanks for sharing!

From: Yonah

On Jun 24, 2006

I have made this a number of times and so I am way past due on rating it. I have made it both on the stove top and in a crockpot and it has been wonderful either way. Even my 14 year old son who usually turns up his nose at eggplant, ate three helpings the last time. I have made it with the bigger eggplants (rather than the suggested japanese little ones) because that is what I had and it worked fine. Thanks for a wonderful recipe.

From: Sheynath

On Sep 29, 2004

Delicious! I made this just as the recipe directed, except cooked on the stovetop over low heat for several hours, instead of the crock pot. Even the kids like it. Most of the eggplant melted into the savory sauce. The feta cheese really adds a nice little contrast.