This is hot and spicy and goes well over rice, quinoa, mashed cauliflower, or by itself. Feel free to use any stew meat, we have lots of venison so that’s what we used.

An intense blend of spices warms this dish. Add more tomato sauce, or yogurt or coconut milk, to calm the heat.

  • 4 Tbs. combined coconut oil and/or butter
  • 1 large red onion, halved and sliced
  • 1 large eggplant, peeled and diced
  • 1 C roasted red peppers
  • 5 cloves garlic, mashed
  • 1 Tbs. freshly-grated ginger
  • 5 Tbs. berbere spice blend*
  • 1/2 C dry red wine
  • 1 can tomato sauce (we like Trader Joe’s organic, no sugar added)
  • 3 cups stock (beef, venison, even chicken will do)
  • 2-3 lbs. venison stew meat (or beef, lamb, goat, etc.)

In a slow cooker, place the stew meat, stock and tomato sauce. Warm on high.

Meanwhile, in a large pan, melt the butter and/or coconut oil. Add the onions and cook 2-4 minutes, or until they soften and begin to turn translucent. Add the eggplant, garlic and ginger, and stir for another minute or two. Add the berbere spice blend and red wine; scrape the pan to incorporate everything and remove from heat.

Add the onion-eggplant mixture and roasted red peppers to the slow cooker and stir well. Allow to cook until the stew meat is done, at least a couple hours. If you are leaving home and want it to cook longer, turn the heat to low.

Adapted from: Eating Well
*Note from Eating Well on berbere spice blend: “This staple in Ethiopian cooking is a heady mix that usually includes garlic, fenugreek, allspice, red pepper, ginger, chilies, coriander, cinnamon, and black pepper. If you can’t find it, use a mixture of 4 Tbs. garam masala, 1 Tbs. hot paprika, 1 tsp. ground fenugreek and 1 tsp. salt.” Upon further research, berbere is the Ethiopian version of curry — everyone has their own blend and no two are exactly the same. I used a recipe from epicurious.com.
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