Beef with Eggplant and Tomatoes

1. 1 Stewing beefpack 600 g ≈ $11.36 140 g
2. 2 Eggplant≈ $4.33 per kg 150 g
3. 3 Tomatoes≈ $4.67 per kg 120 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 4 g
6. 6 Cilantropack 50 g ≈ $1.20 5 g
7. 7 Sunflower oil 12 ml
8. 8 Paprika 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Rinse beef, onion⁴, eggplant², and tomatoes³. Cut beef into 2cm cubes; chop onion roughly; dice eggplant into 2cm cubes, salt, and let sit 10 mins, then drain. Cut tomatoes into large chunks. Heat a 24cm skillet over medium heat.

2. Brown the beef: Sear beef cubes on high heat until browned (5 mins), adding onion⁴ halfway and cooking until soft.

3. Simmer: Add enough water to cover ingredients, skim foam if needed, and simmer on medium 50 mins until beef is tender and liquid reduces by half.

4. Prep eggplant²: Salt eggplant, let sit 10 mins, drain. Pan-fry separately on medium 8 mins until golden.

5. Combine: Add fried eggplant², tomatoes³, minced garlic⁵, and paprika to beef. Stir and simmer 15 mins until veggies soften and flavors meld.

6. Serve: Turn off heat, sprinkle with chopped cilantro⁶, and plate with rice or bread of choice.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.