Garlic Veal


4 veal fillets
1 eggplant
2 chopped tomatos
6 garlic cloves
1 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped basil
2 tsp grated lemon
1/4 cup red wine


Cook garlic with half of the oil and reserve.

Add the veal, the grated lemon and the thyme.
Cook for 2 minutes each side.
Retire of the frying pan and bathe with garlic.

Cook the eggplant for 3 minutes with the rest of the oil.
Add the red wine, the tomatos and the basil.
Cook for 3 more minutes.

Ripen and serve with the meat.

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