29 Jan
Veal With Eggplant and Olives
by Irmgard,
This stew is Greek cooking at its finest. Tender veal and eggplant cooked in a flavourful tomato sauce, flavoured with a variety of spices, some of which I have never encountered in Greek cuisine. Enjoy!
Time to make 2½ hours 30 min prep
Ingredients:
- 1 large eggplant
- 1/4 cup olive oil, plus
- 1 tablespoon olive oil
- 2lbs stewing veal, cut into 1-inch cubes
- 2 medium onions, chopped
- 2 teaspoons ground cumin
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 (28 oz) can diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup water
- 1 3/4 cups dry red wine
- 1/4 cup lemon juice
- 1 cup kalamata olives, pitted and quartered
- 2 tablespoons flat leaf parsley, chopped
- 1/2 teaspoon sugar
- salt
- pepper
Preparation:
- Cut the eggplant into 1″ pieces, sprinkle with salt, and let stand for 30 minutes.
- Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
- Heat the oil in a large pan and add the eggplant.
- Cook until lightly browned, then remove the eggplant from the pan.
- Heat the extra oil in the same pan.
- Add the veal, onions and garlic and cook until browned all over. You may have to do this in two batches, depending on the size of your pan.
- Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
- Add the undrained diced tomatoes, tomato paste, water and wine.
- Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
- Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
- Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
- Simmer until heated through.