| How To Cook: |
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1. Fry the veal in the oil until it is dark golden brown on all sides.
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2. Add seasoning and half the water.
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3. Leave to simmer with the lid on.
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4. Peel and slice the aubergines, sprinkle with salt, drain and dry.
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5. Fry aubergine slices in oil until golden-brown; drain and reserve.
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6. When the meat is falling off the bone put alternate layers of aubergine and the boned veal in a hot casserole.
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7. Pour over the rest of the water and bake in a moderate oven (350°F) until well done.
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