Meat stew with peppers, tomatoes and eggplants
6 servings
140 minutes
Meat stew with peppers, tomatoes, and eggplants is a vibrant dish of Mediterranean cuisine infused with the aromas of fresh vegetables, spices, and juicy meat. Historically rooted in rural Mediterranean recipes, where the combination of seasonal products and the method of stewing allowed for the rich flavor of each ingredient to shine through. Beef and pork absorb the juices of tomatoes, sweet peppers, and eggplants becoming remarkably tender. Spices add depth to the dish while rice provides heartiness. This stew is served directly in the container it was cooked in, preserving its warmth and rich aroma. It is perfect for cozy family dinners as well as a centerpiece dish on festive tables where everyone can enjoy its rich flavor.
1
Cut the pork and beef into cubes (3-3.5 cm).
- Beef: 250 g
- Pork: 250 g
2
Cut the tomatoes into wedges and place them in a bowl. Cut the pumpkin and eggplant into large cubes, and the bell pepper into wedges, placing them in another bowl mixed with finely chopped onion, parsley, and celery.
- Tomatoes: 750 g
- Pumpkin: 200 g
- Eggplant: 1 piece
- Red sweet pepper: 3 g
- Onion: 3 heads
- Parsley: 2 bunchs
- Celery leaves: 50 g
3
Season all vegetables with black pepper and salt, drizzle with vegetable oil (2 tablespoons for each bowl), and let sit a bit until the vegetables release their juice.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 4 tablespoons
4
Place half of the chopped tomatoes in a pot (preferably in a ceramic baking dish). On the layer of tomatoes, sprinkle half of the mixture from the bowl with eggplant, pumpkin, pepper, and onion. Layer the meat on top of the vegetable mixture, then sequentially add the remaining vegetable mixture, rice, and tomatoes.
- Tomatoes: 750 g
- Pumpkin: 200 g
- Eggplant: 1 piece
- Red sweet pepper: 3 g
- Onion: 3 heads
- Parsley: 2 bunchs
- Celery leaves: 50 g
- Beef: 250 g
- Pork: 250 g
- Rice: 3 tablespoons
5
Pour water into the pot with vegetables and meat, add the oil left in the bowls from the vegetables, and send it to the oven to simmer on low heat for 2 hours.
- Water: 2 glasss
- Vegetable oil: 4 tablespoons
6
Serve directly in the container in which the stew was cooked.
