Turkish Veal and Vegetable Casserole Recipe

3      Reviews by:    Yolanda Young   Turkish Veal and Vegetable Casserole Recipe bakes veal, tomatoes, squash, eggplant, bell peppers, onions, garlic, allspice and lemon to create this delicious veal and vegetables casserole recipe. 8813

INGREDIENTS

• 3 pounds shoulder of veal
• 5 fresh tomatoes or 1 pint canned tomatoes
• 2 cups diced summer or winter squash
• 1 medium-sized eggplant, peeled and cubed
• 5 bell peppers, shredded
• 6 large onions, sliced
• 1 clove garlic, minced
• 1 1/2 tsp. salt
• 1/4 tsp. allspice
• 1 large peeled lemon, sliced
• salt, pepper and flour for dusting

DIRECTIONS

• Preheat oven to 350°F. Cut the veal into pieces suitable to serve. Dust with salt and pepper and roll in flour.
• Place in layers in a baking dish, alternately with the various vegetables.
• Pour in water to fill the dish one-fourth. Add the seasonings.
• Cover and bake until the veal is tender, from one and a half to two hours. Uncover the last 30 minutes to brown.