Quick & Easy

Veal with eggplant, olives and capers

Rich and full of flavour veal with eggplant, olives and capers from Australian Women's Weekly.
veal with eggplant, olives and capers
6
2H 50M

Ingredients

Method

1.Toss veal in flour; shake away excess flour. Heat oil in 3 litre (12-cup) flameproof casserole dish; cook veal, in batches, until browned. Remove from dish.
2.Cook onion, garlic, capers and eggplant in dish, stirring, 5 minutes.
3.Add veal, then stir in tomato, paste, wine, thyme and bay leaves.
4.Cook, covered, in moderate oven about 2 hours or until veal is tender. Discard bay leaves.
5.Serve topped with olives, nuts and mint.

Recipe can be made a day ahead and refrigerated, covered.

Note

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