1 1/2 c. pared & diced eggplant, 1/2 inch dice
3/4 tsp. salt, divided
10 oz. ground veal
1/2 c. sliced onion
3/4 tsp. curry powder
1/8 tsp. hot sauce

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 saute 3 to 5 minutes.

Add eggplant and continue sauteing, 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. Serving = 4 ounces protein.