Beef With Peppers And Eggplant Recipe

Name: Beef With Peppers And Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 med. green peppers (1 lb.); 1 med. eggplant (1 lb.); 5 tbsp. salad oil; 1 c. thinly sliced onion; 1 clove garlic, crushed; 1 (2 pound 3 ounce.) can tomatoes; 2 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dry rosemary leaves; 1 bay leaf; :; 1 flank steak (2 1/2 lb.); 1 tbsp. salad oil; 1 teaspoon lemon juice; 1 teaspoon salt; 1/8 teaspoon pepper; 1 clove garlic, crushed; 1 tbsp. minced parsley

Servings: persons

3 med. green peppers (1 lb.)
1 med. eggplant (1 lb.)
5 tbsp. salad oil
1 c. thinly sliced onion
1 clove garlic, crushed
1 (2 pound 3 ounce.) can tomatoes
2 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry rosemary leaves
1 bay leaf
:
1 flank steak (2 1/2 lb.)
1 tbsp. salad oil
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
1 tbsp. minced parsley

1
1.
2
Prepare peppers and eggplant; wash peppers.
3
Halve; remove seeds and ribs.
4
Cut lengthwise into 1/2 inch wide strips.
5
2.
6
Wash eggplant.
7
Don't peel.
8
Cut lengthwise into quarters.
9
Slice crosswise into 1/4 inch thick slices.
10
3.
11
In 3 Tbsp.
12
warm oil in 5 qt Dutch oven or possibly kettle, saute/fry green peppers, onion, and 1 clove garlic till vegetables are soft, about 10 min.
13
Remove to medium bowl.
14
4.
15
In same kettle, saute/fry eggplant in 2 Tbsp.
16
oil, stirring occasionally, 5 min.
17
Return pepper mix to kettle.
18
Add in undrained tomatoes, 2 1/2 tsp.
19
salt, 1/4 tsp.
20
pepper, rosemary, and bay leaf; simmer, covered, 30 min.
21
5.
22
Trim excess fat from steak.
23
Wipe steak with damp paper towels.
24
Combine oil, lemon juice, salt, pepper and garlic.
25
6.
26
Place steak on broiler rack; brush with half of oil mix.
27
Broil, 4 inches from heat, 5 min.
28
Turn; brush with remaining oil mix.
29
Broil 4 to 5 min longer.
30
7.
31
Slice very thinly on the diagonal and across the grain.
32
Add in to vegetable mix.
33
Sprinkle with parsley.
34
Note: If you like, prepare peppers and eggplant day before; chill.
35
Reheat to bubbling just before adding meat.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 med. green peppers (1 lb.), 1 med. eggplant (1 lb.), 5 tbsp. salad oil, 1 c. thinly sliced onion, and more.

Yes, Beef With Peppers And Eggplant Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!