Beef and Eggplant Stew (Greek - Crock Pot Version)

Ingredients

• 0.1 teaspoon allspice 
• 2 lbs beef lean cut in 1 1/2 inch chunks
• 1 cup beef stock 
• 1 lb tomato sauce canned
• 0.5 teaspoon cinnamon 
• 8  eggplant white thin (the long, , striated and purply ones)
• 0.5 cup feta cheese cubed
• 2  garlic clove minced
• 0.1 teaspoon ground cloves 
• 0.3 cup olive oil 
• 2 medium onion sliced thin
• 0.3 cup parsley minced
• 1 tablespoon red wine vinegar 
• 0.8 teaspoon sugar 

Equipment

• frying pan
• slow cooker

Directions

1. Wash the eggplant, then top and tail.Don't bother to peel, just cut into 1 inch thick segments.In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
2. Place in crock pot.
3. Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.Cover and cook on low heat for 8-10 hours.If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious).
4. Sprinkle minced parsley over.If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!), and plenty of red wine.