Tomato stew recipe

Tomato stew recipe

Tomato stew recipe

Tomato stew recipe

Ingredients

  • 32 ounces stew meat, diced
  • 64 ounces ripe tomatoes, peeled, diced
  • 16 ounces eggplants, peeled, cut into long thick pieces
  • 1 medium potato, peeled and cubed
  • 1/2 cup fried pine nuts
  • 3 tablespoons shortening or butter
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. • Put half shortening in a pot, fry meat till brown, add 1 liter of water, salt and cinnamon and bring mixture to a boil.
  2. • Let it simmer for 2 hours or till meat is tender.
  3. • Fry potato in oil until golden.
  4. • Remove and put on absorbent paper.
  5. • Sprinkle salt on eggplant pieces.
  6. • Place aside for 1 hour.
  7. • Fry eggplants in hot oil till brown.
  8. • Drain on absorbent paper towels.
  9. • When stock is reduced to half, add tomatoes, potatoes and eggplants.
  10. • Cover and simmer over low heat till stock thickens.
  11. • Adjust salt according to your taste.
  12. • Garnish with fried pine nuts.
  13. • Serve hot with cooked rice.