Meat with eggplants

Time for good eggplants is approaching and I will soon make a moussaka for my blog, as promised :) For the time being, here's today a delicious recipe with eggplants that I am sure that you will love and is again a traditional greek dish. It's a combination of veal with eggplants covered by a thick tomato sauce full of perfume and taste ... Enjoy!

TIP: If you want to make this dish light, try to bake in the oven the vegetables with some olive oil instead of frying them.

Ingredients

700gr of veal (noix or cushion)

4 eggplants
4 potatoes

4 good red tomatoes

some extra tomato sauce

2 laurel leaves 

salt, pepper, olive oil, parsley

some frying oil 

Procedure

Wash the ingredients and dry them. 

Cut the meat in big cubes. Turn tomatoes in tomato sauce. Prepare a low casserole (a pressure cooker) with olive oil and fry the pieces of the meat until they get a nice golden color. 

Add the smashed tomatoes, the tomato sauce, the salt, the pepper, the laurel leaves and enough water to cover well the meat. Close the pressure cooker and cook for about 30min or an hour with a simple cover. 

While the meat is cooking, cut the vegetables in big cubes and fry them (eggplants and potatoes) in a frying pan with frying oil.

When they are done, take them out in a plate with some absorbing paper.

When meat is done, open the casserole, add 2 cups of warm water and add SOFTLY the fried vegetables together with minced parsley and close again for about 10min. Food is ready to serve! Tip: do not stir much as the eggplants will melt.