Pashazade

(Paşazade)

250-300 gr veal, cut in cubes
1 cup hot water
2 tbsp butter
1 medium size eggplant, peel the skin in strips lengthwise, cut in bite size, soak in water with salt for about 20 minutes, then squeeze
1 medium sized onion, sliced
1-2 garlic cloves, minced
1 medium sized tomato, diced
1 tbsp crushed tomato, canned
1 cubanalle pepper, sliced
3/4 cup hot water
Salt
Pepper

Sunflower oil for frying Mozzarella cheese, grated

Cook the veal with their own juice. Then add 1 cup hot water and cook over low heat until the veal pieces are tender. Add the onion, saute for about few minutes. Then add the garlic. When smell of garlic comes out add the tomato, crushed tomato, cubanalle pepper, 3/4 cup hot water, salt and pepper. Cook until the vegetables are tender at medium-low heat.

Meanwhile fry the eggplants in sunflower oil. After frying, place the eggplants on a plate with paper towel to soak up extra oil. Add the eggplants into the pot, stir. Then turn the heat off after 2 minutes.

Place the cooked dish in an ovenproof dish. Sprinkle the mozzarella cheese over the top. Preheat the oven to 4000 F (200 C). Cook until the cheese meltes. Immediately serve this delicious dish which belongs to Ottoman cuisine.

2 servings.

*Ottoman Kitchen