beef caldereta with eggplant
Beef Caldereta with Eggplant
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Cuisine: Asian, Filipino, Mexican, Philippines, Southeast Asia, Spanish
Keyword: beef caldereta, caldereta, Filipino kaldereta, kaldereta, Philippines caldereta
Servings: 3
  • 1 lb beef chunks
  • 1 large eggplant, thinly sliced
  • 1 large yellow onion
  • 1 tsp garlic, minced
  • 1 can (15 oz) tomato sauce
  • 3 tbsp tomato paste
  • 1 can (4.25 oz) liver spread/paste
  • 2 cubes beef bouillon
  • 2 cups water
  • 1 tbsp unsalted butter
  • 1/2 tsp chili & lime seasoning
  • salt & ground black pepper to taste
  1. In a large skillet, melt butter over medium-high heat. Saute onions and garlic.

  2. Add beef and stir. Cover and cook until brown.

  3. Remove the cover and stir. Then, add water. Cover and cook for 45 minutes. Don't let it dry out. Add hot water if needed.

  4. Remove the cover and add the beef cubes, tomato sauce, tomato paste, liver spread and then mix well. 

  5. Add salt, ground black pepper, and chili & lime seasoning. Stir and cover. Cook for 2 minutes.

  6. Remove the cover and taste. If the taste is already good for you then go ahead arrange the eggplants on the top. Cover again and cook for 10 minutes or until the eggplant is done.

  7. Remove the cover and stir. Remove from heat. Serve over white rice.