Slow-cooker tomato, basil and eggplant beef

Ingredients (serves 4):

• 750g gravy beef, cut into 5cm pieces
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 medium brown onion, chopped
• 1 eggplant, halved, cut into 1cm thick slices
• 1 zucchini (baby marrow), halved, sliced 2 garlic cloves, thinly sliced
• 2 x 410g cans chopped tomatoes with basil and garlic
• 2 tablespoons tomato paste
• ½  cup red wine
• 2/3 cup beef stock
• ½ cup small fresh basil leaves

Method:

1. Place beef and flour in a large snap-lock bag. Season. Seal. Shake to coat.
2. Heat half the oil in a large pan over medium-high heat. Cook beef, in batches, until browned all over. Transfer to bowl of slow cooker.
3. Heat remaining oil in pan. Add onion, eggplant and zucchini. Cook, stirring, for 5 minutes or until onion is softened.
4. Add garlic. Cook, stirring, for 1 minute. Transfer mixture to slow cooker.
5. Add tomatoes, tomato paste, red wine and stock. Season with pepper. Stir to combine.
6. Cover with lid. Cook on low for 6 hours or until beef is very tender, stirring halfway during cooking. Stir in basil.
7. Serve

Nutritional Value:

• Energy 2985kJ
• Fat saturated 9.10g
• Fat Total 24.70g
• Carbohydrate sugars – 0
• Carbohydrate Total 59.40g
• Dietary Fibre 8.60g
• Protein 54.50g
• Cholesterol 122.00mg
• Sodium 1311mg