Wash the meat, dab dry and dice coarsely. Heat oil in a roasting pan. Fry the meat for about 10 minutes, turning it over. Peel and chop onion and garlic. Wash, clean and coarsely dice the tomatoes and eggplant.
Wash the rosemary, shake dry, pluck the needles from the twigs and chop. Add prepared vegetables and rosemary to the meat and fry for another 5 minutes. Douse with red wine, bring to the boil and season with salt and pepper.
Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: stage 2) for about 1 hour. Wash thyme and basil, shake dry, pluck leaves from the stalks and chop. Sprinkle the finished stew pot with herbs.
It goes well with bread.