Main Dishes

Veal with Wine Sauce and Eggplant

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3 lb. Veal cut, clean and seasoned:

3 tbsp GOYA® Adobo with Pepper

3 tbsp GOYA® Olive Oil

3 tbsp GOYA® Garlic chopped

1/4 cup GOYA® Extra Virgin Olive Oil

1 cup onion chopped

1 cup green pimiento chopped

1/2 cup Morron Pimiento chopped

1 cup ripe tomato in cubes

2 tsp GOYA® Garlic Ground

3 cups eggplant

2 tbsp GOYA® Wheat Flour

2 tbsp GOYA® Tomato Paste

2 cups GOYA® White Wine

1 bay leaf

2 cup potatoes and carrots chopped

GOYA® salt to taste


1. Season the veal and refrigerate for at least 1 day.
2. In a big casserole, sauté the onions, pimientos, tomatoes, eggplant and garlic in olive oil. (3-5 minutes)
3. Add the flour, tomato paste and wine slowly mixing well.
4. Season to taste. Cover and let simmer for 1 hour until the veal is tender. Serve with yellow rice.
Serves 6

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