Substitute lamb shanks or cubes of boneless lamb shoulder for the beef. Add 1 tablespoon chopped fresh rosemary to the slow cooker.This is a great fall dish, when eggplants and bell peppers are still growing in the garden but the evenings are cool enough to want some comfort food. The combination of balsamic vinegar and brown sugar give the dish a very slight sweet and sour note.
Makes 4 to 6 servings | Active time: 25 minutes | Minimum cook time: 5 hours in a medium slow cooker
1 (1-pound) eggplant, trimmed and cut into 3/4-inch dice
Salt
1 (2-pound) chuck roast, trimmed and cut into 1-inch cubes (or 11/2 pounds stewing beef)
1/3 cup olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
1 green bell pepper, seeds and ribs removed, and thinly sliced
11/4 cups dry red wine
2 tablespoons balsamic vinegar
2 tablespoons firmly packed light brown sugar
1 (8-ounce) can tomato sauce
3 tablespoons chopped fresh parsley
1 tablespoon fresh chopped marjoram or 1 teaspoon dried
2 bay leaves
2 teaspoons cornstarch
Freshly ground black pepper to taste
1. Place eggplant in a colander, and sprinkle cubes liberally with salt. Place a plate on top of eggplant cubes, and weight the plate with some cans. Place the colander in the sink or on a plate, and allow eggplant to drain for 30 minutes. Rinse eggplant cubes, and squeeze hard to remove water. Wring out remaining water with a cloth tea towel.
2. While eggplant sits, preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil beef for 3 minutes per side, or until browned. Transfer beef to the slow cooker, and pour in any juices that have collected in the pan.
3. Heat 1/2 of olive oil in a medium skillet over medium heat. Add onion, garlic, and green pepper. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add eggplant cubes, and cook, stirring frequently, for 3 minutes, or until eggplant begins to soften. Transfer eggplant to the slow cooker.
5. Add wine, vinegar, brown sugar, tomato sauce, parsley, marjoram, and bay leaves to the slow cooker, and stir well. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until beef and vegetables are tender.
6. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup, and stir cornstarch mixture into beef. Cook for an additional 10 to 20 minutes, or until juices are bubbling and slightly thickened. Remove and discard bay leaves, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute lamb shanks or cubes of boneless lamb shoulder for the beef. Add 1 tablespoon chopped fresh rosemary to the slow cooker.