A taste of Lesvos recipes

Beef with zucchini and eggplant

Servings: 6

Ingredients

2.2 lbs (1kg ) beef, cut into 2 in (5 cm) pieces
1.1 lb (½ kg ) zucchini, cut into 1 inch cube
1.1 lb (½ kg )eggplant, cut into 1 inch cubes
2 large onions, chopped
5 garlic cloves, crushed
2 ripe tomatoes, chopped
1 tsp sugar
½ cup parsley, finely chopped
1 beef cube
1 cup ACAIA or Aeolian Olive extra virgin olive oil
salt, pepper, to taste

Preparation

1. Sauté beef in ½ cup ACAIA or Aeolian Olive extra virgin olive oil together with the chopped onions and garlic.

2. Add the tomatoes, sugar, parsley, salt, pepper and beef cube; add water to just cover beef, bring to a boil and reduce heat to low. Cover and simmer for 1- 1 ½ hour until meat is tender.

3. Sauté the zucchini and the eggplant in the remaining ½ cup of ACAIA or Aeolian Olive extra virgin olive oil. Add to meat mixture.

4. Cook 10-15 minutes until vegetables are tender.

Note

You may also use lamb instead of beef.