• fresh veal with rib - 1 kg;
  • organic tomato juice - 2 cups;
  • eggplant medium size - 3 PCs;
  • 3 onions;
  • sunflower oil (olive);
  • ground black pepper, and red (to taste);
  • salt (to taste);
  • spices and seasonings (to taste).


  1. Veal cut into small pieces and fry in a pan with the addition of sunflower or olive oil before the formation of the characteristic Golden brown.
  2. Pieces of meat put on the bottom of the pan, fill with water two fingers above the level of the product. Boil the meat, all the while continuously removing from the surface of the foam. After all the foam is removed, the fire can be abated to below average, water, salt and simmer the veal for 2 hours.
  3. Eggplant crumble rings of width 1.5-2 cm To release all of the bitterness, vegetable pre-soak in cold water with a little salt, about 1.5 hours, want to add water ice cubes, it will not allow the circles to black.
  4. Seasoned eggplant spread on a napkin, went to excess fluid. After a sauté in olive oil until tender pulp.
  5. Onion, chopped half rings, to fry on butter, to report the eggplant, season with pepper, salt and spices. Pour tomato juice or tomato paste diluted with water. Warm up to the disappearance of the characteristic sour smell.
  6. Braised veal spread to other components. If the dish is dry, add a little broth. To put out a product about 15 minutes on medium heat. Veal with eggplant is ready.