100 g lean boneless veal, diced ¼ tbsp olive oil ¼ small brown onion, chopped ½ garlic clove, crushed 100 g button mushrooms, halved 150 g eggplant, chopped 1 x 400g can chopped tomatoes 1 tsp ground oregano leaves 2 olive oil sprays 45 g chopped zucchini

Heat the oil in a frying pan and cook the veal to your liking. Remove from pan and set aside. Spray the frying pan with oil and add the onion and garlic. Cook until onion is soft. Add zucchini, mushrooms, eggplant and tomatoes. Return veal to the frying pan, cover and simmer gently for 30 minutes until veal is tender and sauce has thickened. Stir through oregano, season with salt and pepper and serve.