Beef with eggplant

Basil perfectly sets off the taste of eggplant, and mushrooms add aroma and juiciness to the meat. The perfect combination, give it a try!

Ingredients

• Beef - 700 Grams
• Onion - 2 Pieces
• Eggplant - 2 Pieces
• Bulgarian pepper - 1 Piece
• Champignons - 400 Grams (plus 5 pieces of large champignons)
• Garlic - 1 Piece
• Basil - To taste
• Spices - To taste

Directions

1. Cut the meat into small pieces, place in a saucepan with vegetable oil, and simmer together with onions over low heat until half cooked.
2. Meanwhile, separately in a dry frying pan (or with a minimum of oil), fry the eggplant with thin rings, chopped mushrooms, and separately - several whole mushrooms.
3. Now add to the almost finished meat the fried chopped mushrooms, then a layer of eggplant, garlic cloves and basil.
4. When all the ingredients are stewed together, add broth or water to coat the eggplant. Now add the whole mushrooms and chopped peppers. Simmer until the pepper is cooked.