4 cloves garlic, crushed 1 big onion, sliced 1/4 c. cooking oil 1/2 lb. eggplant, quartered and cut 2-inches long 1/4 lb. green beans (string beans), cut 2-inches long 2-3 sm. radishes, peeled and sliced 1 tsp. paprika 1 tsp. salt 1/4 tsp. black pepper 1/3 c. powdered toasted rice or bread crumbs 1/2 c. peanut butter

Clean and wash thoroughly calf's leg. Cut into serving pieces. Place in a deep casserole. Cover with water and bring to a boil. Simmer for an hour or until meat is tender. Remove meat and set aside. Remove and discard surface fat from broth; set broth aside for sauce.

In a deep skillet, saute garlic and onion in oil. Add calf's leg and vegetables. Season with paprika, salt, and pepper. Pour broth into meat and vegetable mixture. Stir in powdered rice and peanut butter, stirring constantly to keep from lumping. Cook until vegetables are tender. Serve hot with cooked rice.