Greek Veal & Eggplant Stew (Mosxari me melitzanes)

[Updated 18/03/2025]

A slow-cooked veal stew with tender eggplants and potatoes in a rich tomato sauce—lighter thanks to oven-baked vegetables. 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

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. Toss with 1–2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and bake at 200°C (400°F) for 20–25 min until golden and tender.
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.