Veal with Aubergines (eggplant)

This simple recipe serves four:
1 kilo of good beef, or veal
1 kilo aubergines
1 large onion
4 large tomatoes
Salt and pepper.

First, and most important, get hold of good fresh ingredients. Ask your butcher, if you want, to cube the meat, ‘kopste se kivous’. Sorry for the Greenglish translation.

recipe veal eggplant auberginesThe aubergines are roughly cubed, as shown, each into four or five pieces. Most people sprinkle a thin coat of salt onto them at this stage, removing any bitterness. Rinse off the salt after 10-15 minutes. The meat is cubed into fork-sized chunks. Leave a bit of fat on the meat.

Chop your onions and soften them in a frying pan. Don’t use too much oil, the beef will provide its own. Add the veal and cook at a medium heat. Grate your tomatoes and add them too. Fry the aubergines separately in plenty of oil, hot enough to sizzle. When browned, remove from the pan.

Now, both aubergines and meat are fully cooked and all you have to do is to add the fried Aubergines into the veal. This recipe is not made to look pretty on the plate, but is simple and delicious.