Meat Stew with Peppers, Tomatoes, and Eggplants
Main Dishes • Mediterranean
Description
Meat stew with peppers, tomatoes, and eggplants
Ingredients
- Beef 10 oz
- Pork Blood 10 oz
- Tomatoes 25 oz
- Vegetable Oil 4 tablespoons
- Onion 3 heads
- Eggplants 1 piece
- Parsley 2 bunches
- Orange Bell Peppers 0 oz
- Celery salt 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Pumpkin 5 oz
- Rice 3 tablespoons
- Water 2 cups
Step-by-Step Guide
Step 1
Cut the pork and beef into cubes (3-3.5 cm).
Step 2
Cut the tomatoes into wedges and place them in a bowl. Cut the pumpkin and eggplants into large cubes, and the bell pepper into wedges, placing them in another bowl mixed with finely chopped onion, parsley, and celery.
Step 3
Season all the vegetables with black pepper and salt, drizzle with vegetable oil (2 tablespoons for each bowl), and let them sit for a while until the vegetables release their juice.
Step 4
Layer half of the chopped tomatoes in a pot (or better in a ceramic baking dish). On top of the tomatoes, add half of the mixture from the bowl with eggplants, pumpkin, pepper, and onion. Layer the meat on top of the vegetable mixture, followed by the remaining vegetable mixture, rice, and tomatoes.
Step 5
Pour water into the pot with the vegetables and meat, add the remaining oil from the vegetable bowls, and place in the oven to simmer for 2 hours on low heat.
Step 6
Serve directly in the dish where the stew was cooked.
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