VEAL WITH EGGPLANT (AUBERGINE) AND OLIVES
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!
Provided by Irmgard
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 508.9, Fat 23.7, SaturatedFat 3.6, Cholesterol 72.5, Sodium 912.9, Carbohydrate 38, Fiber 10.8, Sugar 16.6, Protein 22.6
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