Mediterranean Beef and Eggplant Stew

This hearty Mediterranean beef and eggplant stew is a delightful blend of tender beef, roasted eggplant, and fresh vegetables simmered in a savory chicken stock. With the addition of garlic, tomatoes, and green onions, this dish offers a rich, comforting flavor profile that's both traditional and satisfying. Perfect for a family dinner, it respects traditional culinary methods while introducing creative touches with a variety of textures and flavors.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 medium eggplant, diced
• 2 medium tomatoes, chopped
• 3 green onions, sliced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 4 cups chicken stock
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the diced eggplant and bell pepper, cooking for about 5 minutes until they begin to soften.
4. Add the chopped tomatoes, chicken stock, oregano, paprika, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.
6. In the last 10 minutes of cooking, stir in the sliced green onions.
7. Serve hot, garnished with fresh parsley.