Eggplant and Veal with Penne

If you shy away from making eggplant because you only know one way to prepare it, it's time to team it with some new friends. You'll have a real hit on your hands...promise!

Serves: 4

Cooking Time: 20 min

Ingredients

• 3 tablespoons olive oil
• 2 medium-sized onions, coarsely chopped
• 2 pounds veal stew meat, trimmed and cut into 1-inch chunks
• 1 medium-sized eggplant, peeled and cut into 1-inch chunks
• 1 can (41/4 ounces) chopped black olives, drained
• 1 jar (26 ounces) spaghetti sauce
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 pound penne pasta, cooked, drained, and kept warm

Instructions

1. Heat the oil in a 6-quart pressure cooker over high heat. Add the onions and veal and cook, uncovered, for 10 to 12 minutes, or until the veal is no longer pink. Add the remaining ingredients except the pasta. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 8 minutes. Cool cooker at once by placing under cold running water until steam no longer escapes from the vent pipe and the pressure is completely reduced. Remove the lid, stir in the pasta, and serve.