Veal With Eggplant, Olives And Capers - cooking recipe

Ingredients

3 1/3 lb diced veal
2 tbsp all-purpose flour
2 tbsp olive oil
10 None spring onions, trimmed, halved
4 cloves garlic, minced
1 tbsp drained capers, chopped finely
1 None large eggplant, chopped coarsely
10 None tomatoes, chopped coarsely
1/4 cup tomato puree
1 cup dry white wine
2 tsp finely chopped fresh thyme
2 None bay leaves
1.5 oz pitted black olives
2 tbsp pine nuts, toasted
2 tbsp finely chopped fresh mint leaves

Preparation

Preheat oven to 350\u00b0F. Toss veal in flour, shaking off excess. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook veal until browned all over. Remove from pan.
Add onions, garlic, capers and eggplant to Dutch oven. Cook, stirring, for 5 mins. Add veal then stir in tomatoes, tomato puree, wine, thyme and bay leaves. Transfer to oven and braise for 2 hours, or until veal is tender. Discard bay leaves.
Serve topped with olives, pine nuts and mint.