Oh yum, this sounds really good:-)  What does the vinegar do for it I wonder
though?  does it give it tang or a different layer of flavor?  Saving this
one.........

Carol J

The spring vegetables (asparagus, artichokes, nettles, etc, etc, etc) are
gone but "Deep Purple" (http://en.wikipedia.org/wiki/Eggplant) is out in
force and will be until late fall. Oh dear...

I launched this season with a "fusion" dish that combines Chinese, Mexican,
Turkish, and Italian. (We've got restaurants here that do this all the
time.) Here's how:

Slice some eggplants into strips and fry them in a wok in olive oil until
slightly brown. Remove and do the same with some green peppers and olives.
Slice the beef (I use the ends of rib eyes that I buy whole from Metro
(http://en.wikipedia.org/wiki/METRO_AG) in thin strips and and brown in the
oil (replenish if necessary) together with some crushed garlic, black
pepper, and cumin seeds. Add a couple of whole tomatoes (sliced thin, core
but no need to peel or seed). When the tomatoes have released their juices,
pour in about 2-3 jiggers of vinegar. (Yes, really.) Bring to a boil and
return the vegetables to the wok. Cover and let simmer for few minutes until
everything is tender. Serve with a generous sprinkling of grated Parmesan.
(The Italian connection, I guess.)

My wife, who's not much of a meat eater herself and certainly not low-carb,
can't get enough of this. (She likes to slather thick yogurt on it however;
which grosses me out but, hey, there's the Turkish connection.)

Bob
http://www.kanyak.com