BEYKOZ KEBAP EGGPLANT KEBAB in tomato sauce ( dish from BEYKOZ district of ISTANBUL ) Ingredients ( 6 servings ) - 1 large sirloin or family steak ( cut in large cubes ) - 2 medium onions ( chopped ) - 3 large tomatoes ( cut in large pieces ) - 3 tablespoons tomato paste - 4 medium size eggplants ( preferably " chinese variety " - long and skinnier ) - 1/2 cup of cooking oil - 3 tablespoons margarine - 1 green and 1 red pepper ( cut in small pieces ) - 1/3 cup of chopped parsley - 2 cloves of garlic (chopped) - 2 cups of beef stock salt and pepper to taste Slice eggplants , lengthwise , into 4 even pieces. Leave cuteggplants in salted water for 1/2 hour . Then drain and squeeze them gently to drain excess water. Cut the green and red peppers into small pieces. Heat the cooking oil and margarine together in a frying pan . Pan-fry eggplants and peppers lightly and take them out , drain the oil from them and set aside . In the same pan , brown the meat and saute them for 2-3 minutes , till golden . Add chopped onions , tomatoes , tomato paste and cook them with the meat for 2-3 minutes , shaking the pan constantly . Add chopped garlic , salt and pepper to taste and 2 cups of beef stock . Cover and simmer on low heat for 11/2 - 2 hours , till meat is tender. Add the pan-fried eggplants and peppers and simmer another 1/2 hour - 45 minutes . Serve on a serving dish warm , decorated with parsley .
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