Ingredients:

1 1/2 cup of pared & diced eggplant, 1/2 inch dice
3/4 teaspoon of salt, divided
10 ounces of ground veal
1/2 cup of sliced onion
3/4 teaspoon of curry powder
1/8 teaspoon of hot sauce

Methods:

In colander combine eggplant with 1/4 teaspoon salt, toss and let stand 30 minutes.Pat dry with paper towels. Pan broil veal in non- stick skillet over high heat, breaking veal apart into pieces, until slightly browned but not cooked through. Reduce heat to medium, add onion and sauté 3 to 5 minutes. Add eggplant and continue sautéing, stirring occasionally until eggplant starts to brown. Stir in remaining 1/2 teaspoon salt and curry and hot sauce, continue cooking until mixture is well browned and moisture has evaporated. 2 servings.