Recipe for Veal Pot Roast With Eggplant Sauce

Ingredients


3 lb boneless lean veal pot roast (from; rump)
12 oz tomato paste (2 cans)
1 cup ; water
2 cup fat-skimmed canned chicken broth
1/4 cup dry white wine (opt'l.)
2 garlic cloves; minced
1 green pepper; seed and chop
1 large onion; chopped
1 medium eggplant; peel and fine dice
2 teaspoon fresh oregano or
1/2 teaspoon dried oregano or
1/2 teaspoon italian-style mixed herbs
1 salt and pepper; to taste
2 tablespoon chopped fresh italian parsley (optional)

Instructions

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here