Ingredients:
1 kilo of beef cut into bite size cubes
1 cup olive oil
1 stick of cinnamon
1 glass of beer
1 onion, grated
3 cloves garlic, finely chopped
3 large very ripe tomatoes, peeled and finely cut
1 teaspoon sugar
6 slim purple eggplants, cut into thick rings
300 grams of Arborio rice or similar starchy variety
a few springs of parsley and mint
salt and pepper
Method:
1. Place the sliced eggplants in a colander and salt well, allow to stand for 20 minutes, rinse well when ready to use.
2. In a saucepan heat the oil and sauté the beef cubes with cinnamon stick on high heat, stirring constantly.
3. Add beer and stir for a few seconds till the alcohol has evaporated.
4. Add the onion, garlic, tomato, sugar and add enough hot water to just cover the meat.
5. Cover and on low heat cook for 50 minutes, if needed add more water.
6. Preferably in a non-stick frypan: add 2 -3 tablespoons olive oil and sauté washed (patted dry) eggplants to faintly brown and put aside.
7. Add the rice to the meat (water must cover the rice) and cook for 15 minutes.
8. In the last 5 minutes add the eggplants, parsley, mint and salt and pepper to taste.
9. When the rice is cooked take off heat, cover with a clean tea towel and cover the towel with the lid as you would a pilaf and allow to stand for 15 minutes.
10. This is best served hot.