Slow-Cooker Beef with Eggplant

1. 1 Stewing beefpack 600 g ≈ $11.47 200 g
2. 2 Onions≈ $1.60 per kg 45 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Eggplant≈ $4.33 per kg 100 g
5. 5 Tomatoes≈ $4.67 per kg 50 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

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

Method

1. Cut beef into 2–3 cm cubes, eggplant⁴ and tomatoes⁵ into cubes, finely chop the onion², and grate the carrot³ on a box grater.

2. Heat oil in the slow cooker, add the beef, and sear for 10 minutes on the "Sauté" setting, stirring occasionally.

3. Add the onion² and carrot³, cook for 5 minutes. Stir in the eggplant⁴, tomatoes⁵, salt, and pepper, then pour in 100 ml of water and mix well.

4. Cover and cook on the "Slow Cook" setting for 50 minutes, until the beef is fork-tender.

5. Stir and serve hot.