Slow Cooker Tomato & Eggplant Beef

• Place the beef, flour and mixed dried herbs in a bowl and stir well to combine
• Heat 2 tsp oil in a large frying pan, add half of the beef and cook for a few minutes or until browned. Transfer to the slow cooker. Repeat with remaining beef.
• Heat the remaining oil in the pan and add the garlic, onion, eggplant, zucchini and pumpkin to cook for 5 minutes or until the onion is softened. Stir often while cooking, then transfer to the slow cooker
• Add the tomatoes, tomato paste and stock to the slow cooker and stir all ingredients to combine
• Put on the slow cooker lid and cook for 6 hours on low or until the beef is very tender. Stir the mixture halfway during the cook.
• 25 minutes before the slow cooker is done, chop the potatoes into quarters (leave the skin on) and boil in a pot of water for 10-15 minutes or until soft. Drain the potatoes, add 1 tsp olive oil spread and mash
• Serve the beef with the mash potato

• If you don't have a slow cooker, you could place all ingredients in an oven proof dish, cover and cook in a 110°c oven for the same time.
• Could also serve with sweet potato mash, polenta, or cous cous

Nutrition information (per serve):

• Energy (2167kJ)
• Protein (43.1g)
• Total fat (17.9g)
• Saturated fat (5.5g)
• Carbohydrate (41.0g); Starch (21.4g), Sugars (19.6g), Added sugars (0g), Free sugars (0g)
• Dietary fibre (11.0g)
• Sodium (259mg)
• Calcium (133mg)
• Iron (6.9mg)