Pepper and eggplant stew

Ingredients for 4 servings:

• 1 kg rolled roast (turkey rolled roast), marinated, possibly also stuffed
• 1 eggplant(s)
• 1 bunch of spring onions
• 2 bell peppers
• 2 tbsp marinade (barbecue marinade), see recipes database
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 25 minutes; Total time approx. 3 hours 45 minutes

Sear the roast on all sides in a pan with olive oil. Then add enough water to cover at least half of the roast. If using a regular cooking lid, wrap it in aluminum foil to reduce the amount of steam escaping and achieve results similar to those achieved with a pressure cooker. Let the roast simmer or simmer in the stock over low heat for 3 hours, turning every 15 minutes to ensure the meat absorbs the stock evenly. Wash the vegetables and cut them into sticks or rings. Marinate the leek stalks in the marinade in a pan for about 5 minutes, then add a little olive oil and sear the leek sauté. Add the remaining vegetables and sear them along with the meat. Meanwhile, slice the roast and return it to the stock. The meat should now fall apart easily on its own. Add the vegetables to the pan and continue simmering over low heat until the vegetables are tender enough to bite. My tip: A slice of bread goes well with it.