This week’s recipe is a Syrian version of Ratatouille, a well-known French stewed vegetable dish.
It’s a balanced dish filled with vegetables, and meat to make it more satiating, providing all the necessary nutrients. It’s perfect for spring since it is vegetable-based, but unlike salads which are perfect for summer, it’s served hot on those chilly April days.
1 lbs zucchini chopped in ½ inch slices
1 lbs eggplant chopped in 1 inch cubes
1 lbs green peppers cut in thin slices
1 lbs potato chopped in 1 inch cubes
1 big yellow onion roughly chopped
1 big can of diced tomato
1 cup of tomato juice
1 lbs of beef tenderloin steak (Filet Mignon) cut in 1 inch cubes. You can also use sirloin, chuck roast or top round steak which are more economical.
1 tbsp butter
1 tbsp olive oil
Salt and pepper
Preheat the oven to 400°F.
Season the beef cubes with salt and pepper.
In a skillet over medium high, heat the olive oil and add the butter. Once the butter is melted, add the beef cubes and sauté until cooked evenly and the color is golden brown (4-5 minutes).
Remove from heat and set aside.
In a large oven-safe dish, combine all the vegetables with the meat and add the tomato juice and diced tomato. Season with salt and pepper. Cover with aluminum foil.
Bake for 60-90 minutes until the vegetables are cooked and the meat is tender. Add more tomato juice or water if necessary.
Serve with bulgur or couscous on the side.