Total Calories: 101
Trim all the visible fat from the veal, season with kosher salt and freshly ground pepper and brown in oil in a Dutch oven. Remove the veal from the pan and reserve.
Sauté the diced onion, celery and carrot in a Dutch oven until they are soft. Drain the remaining oil. Add the bay leaf, peppercorns, parsley, garlic cloves, wine, tomato sauce, stock, veal and cook uncovered over medium heat. Baste and add more stock as needed for 2 hours.
Sauté the sliced onions, green pepper in 4 tablespoons of oil in a skillet until they are golden. Add the zucchini, eggplant, crushed tomatoes and salt. Cover and simmer for 15 minutes. Add the minced garlic and simmer for 2 minutes more. Place the veal on a serving dish and surround with the vegetables. Skim fat from the liquid in the Dutch oven and serve as a sauce.
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