Eggplant Pepper Steak

12oz beef steak - cut in cubes
12oz beer
5    Asian eggplant (the long skinny variety)

1/2 lg  onion

10  cloves of garlic

8   mini peppers

Saute' the beef in olive oil and butter.  When water from the meat evaporates, add a little beer (wine or water) to deglaze.  Brown again on high and repeat until meat is browned the way you want.  Wash and cut the eggplant into 1/4-1/2" cross-sections.  Chop and add the onion, garlic and peppers.  Add all the vegetables, simmer covered a while, then uncover, add more cooking liquid, raise heat, saute' till eggplant is cooked.  Onion, peppers and garlic should be translucent, crisp-tender.  Check seasoning, add salt, etc. as necessary.  If too dry, you might want to add some sour cream just before serving.  Serve as is, or over noodles, topped with grated Parmesan cheese. . .Lin