2 tablespoons olive oil, more or less as needed
1 pound ground beef, turkey, lamb or chicken (optional)
1 large onion, chopped
1 green pepper, chopped
1 large eggplant, cut into 3/4-inch cubes
2 large cans (about 2-pounds each) whole tomatoes, chopped with juices
1 tablespoon dried oregano, more to taste
Salt and pepper to taste
Heat a medium pot over medium-high heat.
Add just enough olive oil to coat the bottom.
Add the ground beef or other meat and brown, breaking it apart as it cooks.
Add onions and peppers and cook until softened, about 5 minutes.
Add the eggplant and cook about 2 minutes.
Add the tomatoes, oregano, salt and pepper.
Cover, reduce heat to low, and simmer until eggplant is very tender, about 30 minutes. Serve immediately, or keep over very low heat until needed.
More eggplant can be added for a thicker stew, more tomatoes for a thinner stew, adjusting the seasonings as needed.
Although it was not in the original recipe, you can add some minced garlic just before adding the eggplant to the pot.