serves 4
15 minutes
1 hour 15 minutes

3 big eggplants
2 pounds of quality stewing beef
2 small red onions, chopped
2 cloves of garlic, chopped
2 cups tomato sauce
1 tsp tomato paste, dissolved into a teacup of water
1/2 cup olive oil
1 cup red wine
1 cinnamon stick
a pinch grounded cloves
a pinch of sugar
2 teaspoons salt
2 teaspoons ground pepper
1 teaspoon thyme
1 teaspoon oregano

1. Cut the eggplants and fry them for 2- minutes until golden.
2. Cut the meat in pieces and boil it for 40- 50 minutes.
3. Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Cook it for 2-3 minutes and add the onions and the garlic. Saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the tomato sauce, the tomato paste (dissolved in a teacup of warm water), and all the spices.
4. Add the eggplants and cook for 4-5 minutes.