Veal Succotash

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup olive oil
  • 2 garlic cloves, finely minced
  • 2 cups thinly sliced onions
  • 1 pound veal, ground
  • 1 small eggplant, peeled and cut into large cubes
  • ¼ cup all-purpose flour
  • 3 zucchini, trimmed and cut into 1-inch slices
  • 3 green peppers, cored, seeded and cut into cubes
  • Salt and freshly ground black pepper
  • 5 firm ripe tomatoes, peeled and chopped
  • 2 cups fresh corn cut from the cob
  • ¼ cup finely chopped parsley


    1. Preheat oven to moderate (375°F.).

    2. Heat two tablespoons of the oil in a skillet and cook the garlic and onions in it until onions are wilted. Add the veal and cook, stirring with a wooden spoon to break up bits of meat, until veal loses its red color. Transfer the mixture to a heatproof casserole.

    3. Heat the remaining oil in the skillet. Dredge the eggplant with the flour and brown it on all sides in the oil.

    4. Add the browned cubes to the casserole along with the remaining ingredients. Gently fold the vegetables into the veal and onions. Cover. Bake for about one hour, or until done. Sprinkle with parsley.