Meat with eggplant

Meat with eggplant


1 kilo meat (boneless pork, veal or lamb)

1 glass oil

1 kilo oblong eggplant

1 cup white wine

3-4 medium-sized tomatoes

2-3 cloves of garlic

Salt, pepper, 1 cinnamon stick



Cut the eggplant in medium-sized slices, salt them and let them sit for a while to get rid of their bitterness. Rinse, dry and slightly fry. Cut the meat into bite-sized pieces, saute in oil and extinguish with wine. Add the tomatoes, garlic, some water, salt, pepper and cinnamon and simmer. When almost done, add the eggplant and boil together for a while.