Turkish Style Beef and Eggplant Stew

Ingredients

• ⅓ cup red wine vinegar
• 3 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 ½ teaspoons Aleppo-style pepper or crushed red pepper
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 pounds boneless beef chuck roast, trimmed and cut into 2-in. pieces
• 3 small Italian eggplants (1¾ lb.), sliced into ½-in. rounds
• 3 medium-size red bell peppers (1½ lb.), seeded and sliced
• 1 large yellow onion, chopped
• Cooked couscous and fresh oregano leaves, for serving

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