A very tasty and summery dish, with veal, eggplants, zucchini, peppers and potatoes in a rich tomato sauce. The herbs, together with the garlic add their aroma to this dish that is really outstanding.






1 kg. veal (any cut you like, but a cheaper cut is excellent, as you will simmer it gently until it is very tender)
½ cup red wine
2 large eggplants
4 – 5 zucchini
4 – 5 potatoes
1 green pepper
1 red pepper
1 large onion chopped
2 cloves of garlic minced
3 tomatoes chopped or canned chopped tomatoes
½ cup chopped parsley
1 tablespoonful each: thyme, sage
2 tablespoonfuls mint
 ½ cup olive oil
More oil for sautéing the vegetables (or for brushing them before grilling them)
Salt, pepper



Cut the meat in pieces and sauté them in the olive oil. Add the onion and sauté for a few more minutes and lastly, add the minced garlic. Sauté it for a couple of minutes so that the garlic doesn’t burn. Add the wine and let it evaporate. Add the tomatoes and enough hot water to cover the meat. Simmer for about 1 ½ – 2 hours at a very low heat. Check now and then and add some hot water if necessary.

In the meantime prepare the vegetables. Slice the eggplants (the slices should be quite thick, about 1 centimeter). If you wish you can place them in salted water for about half an hour, to remove any bitterness. Squeeze the eggplant slices to remove as much water as possible. Deseed the peppers and cut them in large pieces. Slice the zucchini and the potatoes. Sauté the vegetables in hot oil in batches, until they brown. Keep them in a plate. If you don’t want to sauté them, you can line them up on a baking pan, brush them with a bit of oil and grill them, turning them once to brown both sides. Keep them aside.

When the meat is almost done, add the vegetables to the pot. Do not stir – gently shake the pot, so the vegetables settle in the sauce. Add salt and pepper. Simmer for about 15 minutes, until the vegetables are cooked. Add the herbs, finely chopped, and shake the pot once more. Simmer for 5 more minutes. Taste and adjust seasonings. There should be a fair amount of sauce, so that you may drizzle it over the meat and vegetables when you serve them on the plate.

This dish is accompanied by a mixed green salad or a Greek salad. Feta cheese and fresh crusty bread are a must.

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