Veal with lemon and mint

• 3 onions
• 6 tomatoes
• 1 lemon
• 1

Peel and chop the onions. Cut the tomatoes, lemon and eggplant into cubes. Pick the leaves from the mint and chop half of them.

In a flameproof casserole dish, sauté the onions, eggplant and veal in the olive oil until the veal is lightly browned. Add the tomatoes, lemon, chopped mint and vegetable stock; season with salt and pepper.

Cook for 2 hours over low heat (add a little