Sauté de Veau aux Aubergines (Sauté of Veal with Aubergines)

Ingredients

• veal
• butter
• oil
• 1 large onion
• a point of crushed garlic
• 1 décilitre white wine
• 1 litre stock
• half a litre sauce Tomate
• 1 bouquet garni
• aubergines
• seasoning
• flour
• butter

Instructions

1. Fry off the pieces of veal in butter and oil until they are well browned, then drain off the excess fat.
2. Add the chopped onion and the crushed garlic and fry off a few minutes more.
3. Moisten with the white wine and reduce it right down.
4. Add the stock, the sauce Tomate and the bouquet garni and cook gently in the oven for 1 hour and a half.
5. Change the pieces to another saucepan; strain the sauce, reduce it by a good half and add it to the veal.
6. Peel the aubergines and cut them into thick rounds; season them, pass them through flour and toss them in butter in good time to be ready at the moment of dishing.
7. Dish the veal on a dish or in a timbale and surround it with the aubergine rounds.