Baked Eggplant Stew with Meat / Tocana de vinete cu carne

Directions

Cut into small cubes one pound of beef, place in a pan and brown in very hot lard. Add slowly a little cold water, bring to a boil, then continue at a slow heat. Wash and peel 2 to 4 eggplants, cut into cubes or dice, sprinkle with salt and keep on a towel until the juice has been absorbed. Put into a saucepan with a little lard or oil and brown.

Prepare a sauce as follows: Fry 3 finely chopped onions in very hot lard in a frying pan until golden brown. Add one table spoonful of flour and brown it a little, then put in a level table spoonful of finely chopped parsley and salt and pepper to taste.

Now add slowly enough bouillon to make a medium thick sauce. Pour this sauce over the eggplant.

Before the meat is completely tender combine it with the eggplant in a baking dish. Cover the top with slices of tomatoes, add 2 or 3 cloves of garlic, then sprinkle with finely chopped parsley and salt and pepper. Cover and bake in a moderate oven until tender. Serve hot.