Veal with eggplant

Ingredients for 6 servings:

• 1 kg veal
• 1 kg eggplant(s)
• 2 onions
• 1 tbsp parsley, finely chopped
• 2 cloves garlic
• 2 tomatoes
• 250 ml olive oil
• 1 tsp lemon juice
• pepper
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the veal, pat dry, and dice. Peel the garlic and onions, chop the onions, and finely chop the garlic. Wash and dice the tomatoes. Wash the eggplants, split them lengthwise, and then cut them into 3-4 cm pieces. Soak them in salted water for about 50 minutes. Meanwhile, boil the meat in a little salted water for about 35 minutes. Remove the meat, set aside a cup of the meat broth, and reserve the rest for another purpose. Remove the eggplants from the salted water and drain. Place the meat and eggplant in an ovenproof dish. Season with salt and pepper. Mix the reserved meat broth, diced tomatoes, diced onion, parsley, garlic, and lemon juice, and pour over the meat and eggplants. Pour in the olive oil and about 1/2 cup of water, cover, and cook in a preheated oven at about 200 degrees Celsius. Then reduce the heat and continue cooking uncovered for another 20 minutes. Then turn off the oven and let the dish stand in the closed oven for another 20 minutes, then let it cool to room temperature and serve.