Beef Stew with Zucchini and Eggplant

Directions

We start with the eggplants. We cut them and soak them in a saltwater solution. In a pot, we saute the beef until it browns. Once the beef is ready, we add the onions and continue sauteing. Then we add the garlic and tomato paste. Next, we deglaze with wine and add the crushed tomatoes and spices. We let the dish come to a boil and then reduce the heat. If additional liquid is needed, we always add hot water (or beef broth) to maintain the simmer and prevent the meat from becoming tough. The cooking time depends on how tender the meat is.
While the beef simmers, we move on to the eggplants. We strain them and pat them dry with a clean towel to remove excess moisture. In a frying pan, we add olive oil and saute half of the eggplants and half of the zucchinis, occasionally stirring until they brown and soften. We remove them from the pan and place them on a strainer or absorbent paper. We repeat the process for the remaining eggplants and zucchinis. When the meat is almost ready, we remove the chili pepper and add the sauteed eggplants and zucchinis.
We let it simmer for 10-15 minutes with the lid slightly open until the sauce thickens and the vegetables meld together.
Serve hot, sprinkled with grated cheese.
Enjoy!