Turkish-style eggplant stew

Ingredients for 4 servings:

• 2 onions, roughly diced
• 3 garlic cloves
• 2 eggplant(s)
• 500 g lamb or beef goulash
• n. B. water
• 4 large tomatoes, peeled, quartered
• 3 Pepper, green, mild
• salt and pepper
• 1 tbsp paprika paste (salca)
• 2 tbsp margarine or oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Simply

Brown the meat in the margarine or oil. Add enough water to just cover the meat and simmer over low heat until the meat is tender and the water has evaporated. In the meantime, peel and roughly dice the onions. Peel the garlic cloves. Peel the eggplants into strips, quarter them lengthwise, and then roughly dice them. Peel and slice the tomatoes. Wash the peppers and chop them roughly. When the meat has taken on some color, stir in the paprika paste and then add the onions. Let it roast. Add the eggplant pieces and stir briefly. Then immediately top with the tomatoes, peppers, and garlic cloves. Sprinkle with salt and pepper, and simmer with the lid on for 35-40 minutes over low to medium heat. Serve with Turkish rice or simply flatbread or baguette. We also like to serve it with natural yogurt.