Veal With Eggplant (Aubergine) and Olives

Recipe by Irmgard
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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the eggplant into 1" pieces, sprinkle with salt, and let stand for 30 minutes.
  • Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
  • Heat the oil in a large pan and add the eggplant.
  • Cook until lightly browned, then remove the eggplant from the pan.
  • Heat the extra oil in the same pan.
  • 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.
  • Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
  • Add the undrained diced tomatoes, tomato paste, water and wine.
  • Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
  • Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
  • Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
  • Simmer until heated through.
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