2cupswatercresscleaned, rinsed and roughly chopped
½teaspoonscotch bonnet peperfinely chopped
Squeeze lime, reserve juice and clean meat with rinds. Rinse meat under running water, pat dry and set aside.
In a mortar and pestle, crush garlic, parsley, thyme, scotch bonnet, black pepper and salt. Crush until a paste is formed.
Add spice paste and lime juice to meat and rub. Place in a container, cover and refrigerate for at least 2 hours.
Cook beef in heavy pot on medium to low heat with marinade for 30 to 45 minutes. Do not add water. The meat should cook in its own juice. If more water is needed, add very little hot water as necessary.
Peel and cut eggplant in cubes and add to another pot. Add water to cover eggplant and cook until fully cooked and very soft for about 15 minutes. Drain water from eggplant, do not discard water, and mash eggplant thoroughly. Set aside.
Remove beef from pot and set aside. There should not be a lot of cooking liquid left. In same pot, add oil and tomato sauce. Let cook for about 2 -3 minutes. Add meat back to pot and stir. Add peppers, onion, watercress and eggplant. Stir and let cook covered for 15 minutes. Add mixture of dried spices, such as bay leaves, basil, oregano and marjoram, or a blend of Italian seasoning, salt and pepper to taste and cover for 10 minutes until meat and veggies are fully cooked. Serve hot with rice.