BEYKOZ KEBAP

EGGPLANT KEBAB in tomato sauce

( dish from BEYKOZ district of ISTANBUL )

Ingredients

( 6 servings )

- 1 large sirloin or family steak ( cut in large cubes )

- 2 medium onions ( chopped )

- 3 large tomatoes ( cut in large pieces )

- 3 tablespoons tomato paste

- 4 medium size eggplants ( preferably " chinese variety " - long and skinnier )

- 1/2 cup of cooking oil

- 3 tablespoons margarine

- 1 green and 1 red pepper ( cut in small pieces )

- 1/3 cup of chopped parsley

- 2 cloves of garlic (chopped)

- 2 cups of beef stock

salt and pepper to taste

Slice eggplants , lengthwise , into 4 even pieces. Leave cut-eggplants in salted water for 1/2 hour . Then drain and squeeze them gently to drain excess water.

Cut the green and red peppers into small pieces.

Heat the cooking oil and margarine together in a frying pan .

Pan-fry eggplants and peppers lightly and take them out

, drain the oil from them and set aside .

In the same pan , brown the meat and saute them for 2-3 minutes , till golden .

Add chopped onions , tomatoes , tomato paste and cook them with the meat for 2-3 minutes , shaking the pan constantly .

Add chopped garlic , salt and pepper to taste and 2 cups of beef stock . Cover and simmer on low heat for 11/2 - 2 hours , till meat is tender.

Add the pan-fried eggplants and peppers and simmer another 1/2 hour - 45 minutes .

Serve on a serving dish warm , decorated with parsley .