Veal with Wine Sauce and Eggplant

Every recipe tastes much better with the GOYA® products in your pantry. Share this and other recipes with family and friends and enjoy!

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