Turkish Eggplant Stew with Veal

Method

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened.
2. Add veal cubes and cook until browned on all sides. Remove and set aside.
3. In the same pot, add chopped eggplant and bell pepper. Cook until slightly softened.
4. Stir in tomato paste, cumin, and paprika. Cook for 2 minutes.
5. Return veal to the pot. Add diced tomatoes and water or broth. Bring to a simmer.
6. Cover and let cook for 1 hour, stirring occasionally.
7. Season with salt and pepper. Serve warm.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.