Eggplant Stew Etli Patlican Yahni
Author: 
Recipe type: Main
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Eggplant Stew Etli Patlican Yahni
Ingredients
  • 1¼ Pound Boneless Top Round Beef, cut into 1 inch cubes
  • 2 Eggplants, cubed
  • 2 Onions, chopped
  • 3 Tomatoes, chopped
  • 2 Cups Chopped Green Peppers (assorted if you like)
  • 3 Cloves Garlic, smashed
  • 1 (8 oz) can Tomato Sauce
  • 1½ Teaspoons Salt
  • ⅛ Teaspoon Black Pepper
  • ¼ Teaspoon Aleppo Pepper
  • 4 Tablespoons Olive Oil
Instructions
  1. Heat half the olive oil in a large stockpot.
  2. Add the onion and peppers and saute 4-5 minutes.
  3. Stir in the smashed garlic and saute 2-3 minutes.
  4. Transfer onion and pepper mixture to a large bowl.
  5. Add the remaining olive oil and saute the eggplant until golden brown then transfer to the bowl with the peppers and onions.
  6. Add the meat to the pot and sear the meat well. Add the chopped tomato and continue cooking.
  7. Return the pepper, onion and eggplant mixture back to the stockpot.
  8. Add the tomato sauce, salt, black pepper and Aleppo Pepper and stir well.
  9. Simmer on low for 1 hour.
  10. Serve over rice. Afiyet olsun!
Recipe by In The Kitchen With April at https://www.inthekitchenwithapril.com/2016/06/eggplant-stew-etli-patlican-yahni.html