Beef Curry with Eggplant and Pepper


For this recipe use...


1 pkg (6.52 oz) House Java Curry
1 lb stew beef
2 onions, sliced
4 Japanese eggplants, sliced in 1/4" and soaked in water
1 red pepper, sliced
1 yellow pepper, sliced
2 tomatoes, peeled and cut into bite size
4 tbsp vegetable oil
4-1/2 cups water


In large pot, heat oil and pan-fry beef and onions.

Drain eggplants. Add peppers and eggplant to the pan and cook for 3-4 minutes. Add water and cook until tender, over medium heat.

Turn off heat. Break up House Java Curry roux and add. Heat again and mix well.

Add tomatoes and cook for another minute.

Serve over steamed or boiled rice.