2 medium onions (200 g) chopped
1/4 cup butter (50 g)
1 kg beef cut into 2 cm cubes
2 large tomatoes (340 g) diced
1/2 teaspoon salt
1 peppercorn
1 bay leaf
2 1/2 cups water (600 ml)
For the purée
5 large eggplants (2 kg)
1/4 cup butter (50 g)
2 cups milk (480 ml)
3/4 cup all-purpose flour (90 g)
1 cup grated Parmesan cheese (110 g)
To decorate
2 sweet peppers
1 aromatic pepper
2 medium onions (200 g) chopped
1/4 cup butter (50 g)
1 kg beef cut into 2 cm cubes
2 large tomatoes (340 g) diced
1/2 teaspoon salt
1 peppercorn
1 bay leaf
2 1/2 cups water (600 ml)
For the purée
5 large eggplants (2 kg)
1/4 cup butter (50 g)
2 cups milk (480 ml)
3/4 cup all-purpose flour (90 g)
1 cup grated Parmesan cheese (110 g)
To decorate
2 sweet peppers
1 aromatic pepper
In a large pan, medium heat, sauté the onion in butter, stirring occasionally with a wooden spoon, until softened (about 3 minutes)
Add the beef and cook, stirring occasionally, until it loses its red color (approximately 10 minutes)
Add the tomato and season with salt, peppercorn, and bay leaf
Pour in the water and stir
Reduce heat, cover pan, and simmer, stirring occasionally, until the meat is tender (about 1 hour and 30 minutes)
Prepare the purée: while the meat is cooking, prick the eggplants with a fork and let them sit over medium heat, turning occasionally, until the skin burns (approximately 15 minutes)
Let cool
With a knife, peel the eggplants and mash the pulp with a fork to obtain a paste. Reserve
In a large frying pan, low heat, melt the butter
Add part of it, mix in the milk with all-purpose flour
Add to frying pan and cook, stirring constantly with a wooden spoon, until the mixture thickens (approximately 5 minutes)
Add reserved eggplant, mix well, and cook, without stopping, until homogeneous (approximately 5 minutes)
Remove from heat, add Parmesan cheese, and stir
Transfer meat to a serving dish and, around it, distribute purée
Decorate with sweet peppers and serve
760 calories per serving
