Eggplant and zucchini pan with veal and kritharaki

Ingredients for 4 servings:

• 2 eggplant(s)
• 300 g veal goulash,
• 1 onion(s)
• 1 clove(s) garlic
• 2 zucchinis
• 2 can/n tomatoes, chopped
• 300 ml water
• 200 ml broth
• 250 g Kritharaki (rice-shaped noodles)
• Salt
• pepper
• Paprika powder
• chili flakes
• Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the eggplants, cut into bite-sized cubes, season with salt, and let stand. Wash the zucchini and cut into bite-sized cubes. Finely dice the onion and peel the garlic. Remove any veal from the pan, if using whole, and cut into bite-sized pieces. Heat plenty of oil in a deep pan. Brown the eggplants. Add the veal. When the meat is browned, add the onion and the garlic, pressed through a press, and fry. Add the zucchini and fry for a while. Stir in the chopped tomatoes. Pour in the water and stock and bring to a boil. Season to taste with salt, pepper, paprika, chili, and stock granules, if desired. Add the kritharaki directly to the pan and stir well. Do not set the heat too low and stir frequently during cooking to prevent sticking to the bottom of the pan. The kritharaki is ready when it is tender. If all the liquid has been absorbed and the kritharaki isn’t yet cooked, simply add more liquid and season again. For a vegetarian version, the veal can be omitted. This recipe can also be prepared with pork or lamb.