Source: Smart Clay Pot Cookery, by Carol Heding Munson
Time: preparation: about 15 minutes, to cook: in conventional oven, 2½ to 3 hours.
- 1 pound aubergine, peeled and cut into cubes
- 350 ml water
- 1 large onion, chopped
- 1 can (800 grams) crushed tomatoes
- ½ cup dry red wine
- 1 teaspoon tarragon leaves
- ½ teaspoon freshly ground black pepper
- 1 kilo bottom round roast, trimmed of fat
Bring the water to the boil, add the aubergine and leave it for two to three minutes. Remove from the heat. Stir in the onions, tomatoes, wine, tarragon and pepper.
Drain the pot and lid. Place the roast in the pot. Add the aubergine mixture.
Cover the pot, and place in a cold oven. Set oven to 218ºC (425ºF), and cook until the roast is tender, 2½ to 3 hours. Slice, and serve topped with the aubergine mixture.
You see in the picture in the ingredients section two pieces of roast, each is about 700 grams, I intended to use both of them but decided to use only one in fact. I cut the aubergine in small cubes, next time I will cut it into larger slices (as per Sveta’s request!), and also add some roasting potatoes. What you see in the picture as end-result was served on New Year’s Eve 2002, and very well received.