Beef and Eggplant Stew

Name: Beef and Eggplant Stew
Yield: 3
Ingredients: 3 pounds ground beef, cut into 1-centimeter cubes; 1 eggplant, peeled and cubed; 2 green peppers, cut into 1-centimeter cubes; onion, finely chopped to taste; salt and pepper to taste; 1 tablespoon dried oregano; 1 cup tomato puree; water; 1 tomato, cubed

1
3 pounds ground beef, cut into 1-centimeter cubes
2
1 eggplant, peeled and cubed
3
2 green peppers, cut into 1-centimeter cubes
4
onion, finely chopped to taste
5
salt and pepper to taste
6
1 tablespoon dried oregano
7
1 cup tomato puree
8
water
9
1 tomato, cubed

Ingredients

1
3 pounds ground beef, cut into 1-centimeter cubes
2
1 eggplant, peeled and cubed
3
2 green peppers, cut into 1-centimeter cubes
4
onion, finely chopped to taste
5
salt and pepper to taste
6
1 tablespoon dried oregano
7
1 cup tomato puree
8
water
9
1 tomato, cubed

Directions

1
Brown the ground beef in a large skillet or Dutch oven
2
Layer the ingredients in a casserole dish: ground beef, eggplant, green peppers, onion, salt, pepper, and oregano
3
Repeat this process until all ingredients are used up, finishing with a layer of ground beef on top
4
Cover the casserole with tomato puree, enough to moisten all the ingredients
5
Top with cubed tomatoes
6
Cover the casserole and bake in a moderate oven for 1 hour
7
Remove the lid and continue baking for an additional 15 minutes, or until the top is golden brown
8
Let it rest for 3 pours
9
(This dish can be refrigerated for several days.)