Whilst a rich in flavour dish, this is not fatty as the cut of meat is lean and is cooked with extra virgin olive oil which not only adds flavour but helps bring all the other flavours together.
Ingredients (Serves 4)
- 4 rump steaks, approx. 600g, cut in chunks
- 12 small shallots, peeled and trimmed but left whole
- 1 large onion, finely chopped
- 5 garlic cloves, finely sliced
- 4 globe aubergines, sliced and cut in bite size chunks
- extra virgin olive oil, approx.100ml
- 1 tbsp tomato paste
- 150ml red wine
- 150ml passata
- 250ml lamb or chicken stock
- 1 bunch of basil, finely chopped
- 2 tbsp lemon juice
- ½ tsp chilli flakes
Method
Start by putting the aubergine pieces in a colander and sprinkling with some sea salt. Leave for 20 minutes for the salt to draw out excess moisture and any bitterness.
Bring a large sauteing pan to a medium heat and add 2 tbsp of the olive oil. Increase the heat and brown the meat all round. Transfer onto a plate.
Squeeze the aubergine pieces and brown in a little oil, a few at a time. They will absorb all the oil you give them so just use 1-2 tbsp of olive oil with every batch you brown. Keep to the side.
When you finish with the aubergines, brown the shallots and add to the lamb pieces.
Last, adding more oil in the pan as necessary, sweat the onion for 4-5 minutes. Add the garlic and cook for 2 minutes more. Add the tomato paste and stir it a couple of times. Now add the meat and shallots back into the pan and pour the wine. Let it evaporate, add the stock, salt and pepper, chilli flakes and bring to the boil. Lower the heat and cook until the meat is tender, approx.. 50 minutes, adding a little hot water if necessary.
Add the aubergine pieces to the pan and continue cooking for another 15 minutes or until the aubergines are soft. Taste and adjust the seasoning if necessary. Add the lemon juice and basil and give everything a good stir. Serve with more fresh basil sprinkled on top.