Veal Marengo

1 carrot

1 small onion

6 white mushrooms

4 tomatoes

1 small eggplant

10 ounces boneless veal shoulder, cut in 1-ounce cubes

Olive oil

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.

Serves 4