- 1 eggplant (about 1 pound) in 1-inch dice
- Salt
- 1 tablespoon extra-virgin olive oil
- 2 1/2-lb Top of the Rib, Chuck Pot Roast or Second Cut Brisket
- ½ cup finely chopped fresh fennel bulb
- ½ cup finely chopped red onion
- 2 garlic cloves, minced
- ½ cup chopped canned roma tomatoes
- 3 tablespoons arak or other anise liqueur
- 4 sun-dried tomatoes in oil, slivered
- 1 cup dry red wine
- 1 cup beef or vegetable stock
- Ground black pepper
- 2 branches fresh rosemary
- 2 branches fresh thyme
- 1 teaspoon grated orange zest
- 1 tablespoon black olive tapenade
Prepare Eggplant & Sear Meat
Place eggplant in a colander, dust with salt and set aside 20 minutes.
Meanwhile, heat a 4-quart stovetop casserole on medium-high and add the oil. Dry the beef and brown it on all sides, about 10 minutes. Remove from the pan to a plate. Turn off heat.
Rinse and dry the eggplant. Reheat the casserole on medium and sear the eggplant, turning frequently, until it is lightly browned, glossy and still somewhat firm, about 10 minutes. Transfer the eggplant to a bowl and set aside.
Make Sauce & Braise Meat