Beef and Vegetable Pie

Comforting and substantial main-course pies are always welcome. Winter chills are warded of with classic Beef and Vegetables Pie. At Christmas either Chicken and Red Currant Pie or Beef and Guinness Pie with Chanterelle Mushrooms would make a stunning centerpiece. Beneath a crust of crisp pastry, a tasty, rich stew of tender beef and soft vegetables is ideal antidote to winter colds.

Sautéed Eggplant with Garlic and Fried egg on the top and Strawberry Ice-water.

Eggplant, garlic, mushrooms, peas and onions are the primary ingredients of this easy side dish. Combine them with olive oil and herbs for a wonderful saute and serve with any type of meat or just like that with fried egg on the top.




Ingredients:

• 1 large eggplant or 2 medium (about 1½ pounds), firm and shiny, ends trimmed, cut into ¾-inch chunks1 sm. onion, chopped
• 1 onion, chopped
• 1 cup peas
• 1 cup fresh mushrooms, sliced
• 1 tablespoon kosher salt
• pepper to taste
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 2 tablespoons parsley, minced
• 2 medium cloves garlic, minced or pressed through a garlic press
• 1  fried egg

Direction:

Heat olive oil in a pan over medium heat, and saute the eggplants  with onions and mushrooms for about 10 minutes, stir often, until vegetables are browned and soft.



Add peas and simmer for 5- 10 more minutes. Add the garlic, cumin, salt and pepper to the pan and stir. Let it simmer with the eggplants for about a minute or two.



To serve, top with parsley and fried egg.