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Mediterranean Chuck Stew

2 tablespoons of salad oil
2 pounds of boneless chuck, cut in 1 inch cubes
one 28 ounce can of whole tomatoes, broken up
1 cup of water
1 1/2 teaspoons of salt
2 teaspoons of Worcestershire sauce
1 eggplant (1 pound) unpeeled cut into 1 inch cubes
2 medium zucchini (3/4 pound) cut into 1/2 inch slices

Heat oil in a large saucepan until hot; add half  of chuck and brown on all sides. Remove meat with slotted spoon, set aside. Brown the remaining chuck, drain off drippings. Return all meat to saucepan; add tomatoes, water, salt and Worcestershire sauce. Bring to a boil. Reduce the heat and simmer, covered, until meat is almost tender, about 1 1/2 hours. Add the eggplant, simmer, covered, 10 minutes. Add zucchini, simmer, covered, until meat and vegetables are tender, about 10 minutes. Serve hot. Serves 6