Veal pot roast with eggplant sauce

8 servings

Ingredients

Quantity Ingredient
3 pounds Boneless lean veal pot roast (from rump)
12 ounces Tomato paste (2 cans)
1 cup ;Water
2 cups Fat-skimmed canned chicken broth
¼ cup Dry white wine (opt'l.)
2 Garlic cloves; minced
1 Green pepper; seed and chop
1 large Onion; chopped
1 medium Eggplant; peel and fine dice
2 teaspoons Fresh oregano or
½ teaspoon Dried oregano or
½ teaspoon Italian-style mixed herbs
Salt and pepper; to taste
2 tablespoons Chopped fresh Italian parsley (opt'l.)

Directions

Trim fat if any from veal. Brown briefly under broiler. Combine remaining ingredients in a large Dutch oven; stir well after each addition. Put the browned veal on top of the mixture and sprinkle with additional salt, pepper and oregano.

Cover and simmer over lowest heat on top of the range, or bake, covered, at 325 F. until meat is very tender and sauce is thick (about 3 to 4 hours).

Skim fat, if any, from sauce before serving. To serve, slice meat thinly and top with reserved sauce. Serve with tender-cooked pasta or cooked brown rice, if desired, topped with the eggplant-tomato sauce.

Per meat and sauce serving: 313 calories.

From Barbara Gibbons's 11/30/94"Slim Gourmet" column called "Lean Cuts Save Cash, Calories Italian-Style" in "The (Louisville, KY) Courier-Journal." Pg. C5. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 11-30-94

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