How to make
Cut the veal coarsely and fry it in oil. In the same fat, fry the onions, carrots, celery, add the flour and paprika and pour a little hot water in.
Separately, sauté the small onions, the eggplants and potatoes. Add the meat to the roux and once it softens, mix with the sauteed vegetables.
Cook at low temperature, and just before you remove from stove, add the tomatoes. Serve hot, sprinkled with parsley.
