Meat with Eggplants (Greek Veal & Eggplant Stew)

[Updated 18/03/2025]

A rich and aromatic Greek dish, this slow-cooked veal stew is paired with tender eggplants and potatoes in a flavorful tomato sauce. A true Mediterranean comfort food!

Ingredients

• 700g veal (noix or cushion), cut into cubes
• 4 eggplants
• 4 potatoes
• 4 ripe red tomatoes
• ½ cup extra tomato sauce
• 2 bay leaves
• Salt & pepper to taste
• Olive oil & parsley
• Frying oil

Instructions

1. Wash and dry all ingredients. Puree the tomatoes into a sauce.
2. In a low casserole or pressure cooker, heat olive oil and brown the meat until golden.
3. Add the fresh tomato sauce, extra tomato sauce, salt, pepper, bay leaves, and enough water to cover the meat.
4. Cover and cook—10 minutes in a pressure cooker or about 1 hour in a regular pot.
5. Meanwhile, cut the eggplants and potatoes into large cubes. Fry in oil until golden, then drain on paper towels. (For a lighter version, bake with olive oil instead.)
6. Once the meat is tender, add 2 cups of warm water and gently place the fried vegetables in the pot along with chopped parsley.
7. Simmer for 10 minutes without stirring too much to keep the eggplants intact.
8. Serve warm and enjoy!

Serving Tips & Variations

• Pair with crusty bread or a side of rice.
• Add a pinch of cinnamon for extra depth of flavor.