Beefsteak à l’Andalouse

• 2 lbs of rump steak
• 3 or 4 aubergines, a few ozs

For this recipe the steak is usually stewed in an earthenware casserole till tender, and served with the following garnish: The aubergines are stuffed with finely chopped cooked ham and tomato pulp, and fried or sauté in butter, with mixed herbs; the small onions are cooked to a golden colour in butter or oil and the tomatoes are stuffed with a