1 small onion
6 white mushrooms
1 small eggplant
10 ounces boneless veal shoulder, cut in 1-ounce cubes
2 cloves garlic, cut in 4 pieces
2 pinches fresh thyme
1/4 cup plus 2 tablespoons white wine
1/2 ounce black olives
Salt and pepper
Dice vegetables into 1/2 inch pieces
In a stew pot, saute veal in very hot olive oil until golden brown.
Add carrot, onion, mushrooms, tomatoes and eggplant and cook another
5 minutes. Add garlic, thyme, wine, olives and salt and pepper to
taste. Cover. Slowly cook for an hour, stirring if necessary.