Veal and pumpkin

Preheat the oven to 200°C (remove the tray before) and meanwhile wash and chop the eggplant and zucchini. Place on a piece of brown paper and season with salt and pepper to taste. Bake for about 15-20 minutes

Chop the pumpkin, onion and garlic. In a hot frying pan, add the onion and garlic and let it brown. Then add the pumpkin.

While the squash is cooking, cut the veal cubes into smaller portions and set aside.

Remove the pumpkin from the pan and add the veal. Mark it and when it is browned add a glass of water and salt to taste. Let it cook until the water evaporates almost completely.

Finally, add the squash, eggplant and zucchini to the pan along with the veal, mix well and serve.