This Turkish-inspired stew is proof that delicious, elegant flavors can come out of a slow cooker.
Sliced bell peppers and onions melt into the stew, too.
pieces
3small Italian eggplants (134 lb.
Photo: Victor Protasio
), sliced into 12-in.
rounds
3medium-size red bell peppers (112 lb.
Add beef, eggplants, bell peppers, and onion; stir to combine.
Serve stew over couscous, garnished with oregano.
Chef’s Notes
To freeze:Let stew cool to room temperature.
Transfer to sealable freezer-safe containers.
Cover and freeze for up to 3 months.
Thaw in the microwave or overnight in the refrigerator.
