Cut the veal into pieces of approximately 80 g (2½ oz) in weight, season and shallow fry in oil and butter until well coloured on all sides.
Drain off the excess fat, add 120 g (4 oz) chopped onion and a touch of crushed garlic. Cook together for a few minutes, moisten with 1 dl (3½ fl oz or ½ U.S. cup) white wine and reduce almost completely.
Add 1 litre (1¾ pt or 4½ U.S. cups) Brown Stock, 5 dl (18 fl oz or 2¼ U.S. cups) Tomato Sauce, a Bouquet garni and cook gently in the oven for 14 hours.
Remove the pieces of veal and place them in a clean pan; pass the sauce through a fine strainer, reduce it by half and pour over the veal.
Reheat, then place into a deep dish or timbale and surround with thick slices of peeled eggplant, seasoned, floured and shallow fried in butter or oil in time to serve.