Veal with eggplants

Submitted by enr on 10 Jul 2003
Ingredients
600 g veal (shoulder)
1 onion
2 tomatoes
200 g canned peas
60 g ham
4 eggplants
oil
3/4 cup (150 ml) white wine
flour
thyme
bay leaf
marjoram
pinch of cinnamon
pepper
salt
Method
Diced veal and ham fried in pyrex with heated olive oil, add 1 teaspoon flour, chopped onion, spices and fry again. Add tomatoes, wine, salt and stew until soft. If necessary, make up water. Strained peas are added when the dish is almost ready. Washed eggplant cut into pieces, add salt, the fry on both sides in olive oil and arrange on a platter. Veal and vegetables are served in the court in which we are prigotvenii. Suitable side dish is steamed rice.
Containers:
Difficulty
Average
Tested
0 users
10 Jul 2003
Author
vg