Veal with Eggplant Recipe
Ingredients
1 pound veal stew meat salt and freshly ground pepper
1 teaspoon olive oil
2 cloves garlic, minced
3 tablespoons tomato paste
1 cup water
2 tablespoons white wine vinegar
1/2 teaspoon dried thyme or tarragon
12 small white boiling onions, peeled
1 large eggplant, peeled and cut into 1 inch cubes
2 tablespoons chopped parsley
4 slices lemon
Directions
Season meat with salt and pepper and brown in oil in a heavy flameproof casserole.
Add garlic, tomato paste, water, vinegar, and thyme.
Cover and simmer 1 hour.
Add onions and eggplant and simmer 20 to 30 minutes longer, or until meat and vegetables are tender.
Sprinkle with parsley and garnish with lemon slices.
Contains 225 calories per serving.
Add garlic, tomato paste, water, vinegar, and thyme.
Cover and simmer 1 hour.
Add onions and eggplant and simmer 20 to 30 minutes longer, or until meat and vegetables are tender.
Sprinkle with parsley and garnish with lemon slices.
Contains 225 calories per serving.
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