Veal With Eggplant (Aubergine) and Olives

READY IN: 2hrs 30mins
Recipe by Irmgard

This stew is Greek cooking at its finest. Tender veal and eggplant cooked in a flavourful tomato sauce, flavoured with a variety of spices, some of which I have never encountered in Greek cuisine. Enjoy!

Top Review by Dr. Jenny

DH and I made this recipe last night for dinner. I had both stewing veal and an eggplant that needed using, so this recipe fit the bill. I easily halved it to suit 1 lb of veal. I thought the recipe was great, especially smothered in freshly grated parmesan cheese. DH said that he didn't feel that the spices added during cooking came through enough in the finished product, though I thought it was fine. All in all, this is a very nice recipe and all of the flavor combinations really worked. Thanks!

Ingredients Nutrition

Directions

  1. Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
  2. Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
  3. Heat the oil in a large pan and add the eggplant.
  4. Cook until lightly browned, then remove the eggplant from the pan.
  5. Heat the extra oil in the same pan.
  6. Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
  7. Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
  8. Add the undrained diced tomatoes, tomato paste, water and wine.
  9. Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
  10. Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
  11. Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
  12. Simmer until heated through.

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