Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Boneless lean veal pot 1 lg Onion; chopped
-roast (from rump) 1 md Eggplant; peel and fine dice
12 oz Tomato paste (2 cans) 2 ts Fresh oregano or
1 c ;Water 1/2 ts Dried oregano or
2 c Fat-skimmed canned chicken 1/2 ts Italian-style mixed herbs
-broth Salt and pepper; to taste
1/4 c Dry white wine (opt'l.) 2 tb Chopped fresh Italian
2 Garlic cloves; minced -parsley (opt'l.)
1 Green pepper; seed and chop

Trim fat if any from veal. Brown briefly under broiler. Combine
remaining ingredients in a large Dutch oven; stir well after each
addition. Put the browned veal on top of the mixture and sprinkle
with additional salt, pepper and oregano.

Cover and simmer over lowest heat on top of the range, or bake,
covered, at 325 F. until meat is very tender and sauce is thick
(about 3 to 4 hours).

Skim fat, if any, from sauce before serving. To serve, slice meat
thinly and top with reserved sauce. Serve with tender-cooked pasta
or cooked brown rice, if desired, topped with the eggplant-tomato
sauce.

Per meat and sauce serving: 313 calories.

From Barbara Gibbons's 11/30/94 "Slim Gourmet" column called "Lean
Cuts Save Cash, Calories Italian-Style" in "The (Louisville, KY)
Courier-Journal." Pg. C5. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-30-94

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