1 flameproof casserole dish
1 chopping board
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 water if necessary).
Sprinkle with the rest of the mint leaves before serving.
© 2017 All rights reserved. Published by Murdoch Books.