Provençal Veal Paupiettes

Name: Provençal Veal Paupiettes
Yield: Serves 3 servings
Ingredients: 6 veal paupiettes; 2.2 lbs eggplant (about 1 kg); 2.2 lbs tomatoes (about 1 kg); 1 large onion; 1 bunch fresh thyme; 1 bay leaf; olive oil; 1/2 cup dry white wine (about 120 ml); 1 pinch coarse salt; 2 pinches Espelette pepper

Caroline Maire @cook_5906935

Perigord

A delicious meal for the whole family, especially thanks to the quality ingredients from local producers.

Caroline Maire @cook_5906935

Perigord

A delicious meal for the whole family, especially thanks to the quality ingredients from local producers.

Saved

Ingredients

Serves 3 servings

6veal paupiettes
2.2 lbseggplant (about 1 kg)
2.2 lbstomatoes (about 1 kg)
1large onion
1 bunchfresh thyme
1bay leaf
olive oil
1/2 cupdry white wine (about 120 ml)
1 pinchcoarse salt
2 pinchesEspelette pepper

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Steps

1

In a heavy pot, sauté the sliced onion in olive oil, then brown the veal paupiettes on all sides.
2

Add the eggplant cut into large cubes and the tomatoes cut into wedges. Pour in the white wine, add the seasoning and herbs.
3

Simmer on low heat for 2 hours. Serve and enjoy!