Beef and Eggplant Stew (Greek - Crock Pot Version)

Ingredients

• 2 lbs lean stewing beef, cut in 1 1/2 inch chunks
• 2 medium onions, sliced thin
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 8 Japanese eggplants (the long, thin, striated white and purply ones)
• 1 cup beef stock

• 1 (1 lb) can tomato sauce
• 1 tablespoon red wine vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 cup minced parsley
• 1/2 cup cubed feta cheese (optional)

Directions

1. 1

   Wash the eggplant, then top and tail.

2. 2

   Don't bother to peel, just cut into 1 inch thick segments.

3. 3

   In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.

4. 4

   Place in crock pot.

5. 5

   Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.

6. 6

   Cover and cook on low heat for 8-10 hours.

7. 7

   If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).

8. 8

   Sprinkle minced parsley over.

9. 9

   If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.