Meat with eggplant

1. Meat-free meat is cut across the fibers by flat pieces of thicker approx. Ingredients:

• Vegetable oil - 30 Milliliters
• Garlic - 2 Teeth
• black pepper - 1/4 teaspoons
• Beef - 500 Grams
• Leaves of rosemary - 1/2 Art. spoons
• Salt - 1/4 Teaspoon
• Eggplants - 350 Grams

Instructions

1. The meat cut from the veins is cut across the fibers by flat pieces approximately 1.5 cm thick. For the softness of meat, it can be discarded. Then cut each piece of meat into small pieces. 2. We clean the eggplant from the skin and cut into the same pieces as meat. 3. In vegetable oil, heat the meat until a crust appears on the fire. 4. When the meat is almost ready (the cooking time depends on the thickness and type of meat), we add aubergines to it. It may be necessary to add liquid, since the meat juice will absorb the eggplant. It is good to add meat broth, you can and simple water or a small amount of oil. 5. Just a few minutes before the end of cooking, add the chopped garlic, pepper, salt and rosemary to the meat. 6. The dish can be covered at the very end of cooking. This is done so that the meat soaked in the aroma of rosemary and garlic.

Servings: 4