Veal Pot Roast With Eggplant Sauce

3 lb Boneless lean veal pot roast (from rump)
12 oz Tomato paste (2 cans)
1 c ;Water
2 c Fat-skimmed canned chicken broth
1/4 c Dry white wine (opt'l.)
2 Garlic cloves; minced
1 Green pepper; seed and chop
1 lg Onion; chopped
1 md Eggplant; peel and fine dice
2 ts Fresh oregano or
1/2 ts Dried oregano or
1/2 ts Italian-style mixed herbs
Salt and pepper; to taste
2 tb Chopped fresh Italian parsley (opt'l.)

Trim fat if any from veal. Brown briefly under broiler. Combine remaining ingredients in a large Dutch oven; stir well after each addition. Put the browned veal on top of the mixture and sprinkle with additional salt, pepper and oregano.

Cover and simmer over lowest heat on top of the range, or bake, covered, at 325 F. until meat is very tender and sauce is thick (about 3 to 4 hours).

Skim fat, if any, from sauce before serving. To serve, slice meat thinly and top with reserved sauce. Serve with tender-cooked pasta or cooked brown rice, if desired, topped with the eggplant-tomato sauce.

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