• 3 lb beef stew meat
• 2 med onions - finely chopped
• 2 tsp diced garlic
• 1 cup red wine
• 28 oz. can of whole tomatoes - crushed or 2 lb fresh tomatoes peeled and grated
• 1 heaping Tbsp tomato paste
• 1 large eggplant (1 1/2lb)
• 2 med zucchini
• 1 Tbsp cornstarch dissolved in 3/4 cup cold water
• 1 cup chopped parsley
• 1 stick of cinnamon
• salt and pepper to taste

1. In stockpot heat olive oil and brown the meat on all sides in two batches to prevent moisture build up. Add the chopped onions and garlic, mix well, and cook until the onions are light golden.
2. Add the wine and cook until the liquids have been absorbed. Add the tomatoes and the tomato paste, salt and pepper, stir well and simmer until fork tender.
3. Cut the eggplant and zucchini into medium pieces and place on a cookie sheet which has been lightly greased. Broil until tender and well browned.
4. Add the broiled zucchini and eggplant to the stockpot. Add the cornstarch, cinnamon stick, chopped parsley and mint to the pot. Stir well, adjust seasoning and simmer for 30 min.

Serves: 12      Total cook time: 60 min.
Source: online Greek recipes