Roast veal

600 g Veal

3-4 onions

60 g goose fat

1 head of garlic

2 sweet red pepper

1 squash

1 small eggplant

720 ml water or broth

salt, spices - to taste

Cut into portions veal first fry in goose fat with onions until golden brown, then simmer, adding the broth. In the end, add the garlic.

In ceramic pots put stew, chopped sweet peppers, eggplant and zucchini. Pour sauce formed in fire.

Pots covered with batter or a lid and put in preheated oven for 40 minutes.