2 tablespoons vegetable oil
3 pounds beef chuck or round, in 1" cubes
6 eggplant
1 hot pepper, finely diced
1 tablespoon tomato paste
1/2 cup beef stock
(or 1 beef boullion cube dissolved in 1/2 cup water)

Heat the oil in a large heavy casserole. Rinse and dry the beef cubes, then saute in the oil in small batches until fully browned. Return all the meat to the casserole, and cook over very low heat for 1 hour. Do not add liquid. Stir from time to time to prevent scorching. Peel and cube the eggplant and add to the casserole along with the remaining ingredients. Stir to mix, cover and cook another hour until the beef is tender and the eggplant is nearly disintegrated. Mash the eggplants to a puree using a wooden spoon against the side of the casserole. Adjust seasoning if necessary.

"B�r�gines-�-Ciriques"/Eggplant with Small Crabs

4 eggplants
6 small crabs
1 lb fresh tomatoes
1 hot pepper
1 TBS butter
1 onion, diced
1 TBS oil
3 lemons or limes
Bouquet garni
Salt and Pepper
2 cloves garlic, crushed

Clean the crabs by rubbing them with a cut lemon. Rinse in cold water. Peel the eggplants and slice them thickly. In a big saucepan; put the crabs, cut up tomatoes, garlic, onion, hot pepper, and oil. Cook covered until most liquid has evaporated and the mixture starts to color a little bit. Mash the eggplants with a spoon. Add the butter and lime juice, salt and pepper to taste, crab mixture, and stir thoroughly. Serve warm.

"Boulettes"/Haitian Meatballs

4 white bread slices
1/2 cup flour
1/2 cup grated Parmesan cheese
1 cup milk
1 pound freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 tablespoon tomato paste
Fat for frying, heated to 365�F

1. Soak bread in milk 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste. Roll into walnut-sized balls, coat with flour and then with cheese.
2. Fry in heated fat until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip.

"Griot"

3 lbs of pork shoulder, cut into 1 to 2 inch cubes
1 finely chopped large onion
1 half cup of chopped shallots
1 cup of bitter orange juice
1 chopped hot green pepper
1 half cup of vegetable oil
salt
pepper
thyme

Note: All Ingredients should be prepared before you start cooking, this will save time and make cooking the dish easier and more enjoyable.

Put all ingredients except the oil in a large pot and marinate. Leave the pot overnight in the refrigerator. Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside. This recipe serves 6 people.