Beef with vegetables

3 large pumpkins or 6 small zucchinis
½ kilo of potatoes
3 carrots
1 eggplant
400 gram grated ripe tomatoes
2 dried onions
1 large clove of garlic
1 kilo of beef from the soft part
½ cup of "Agrelia” extra virgin olive oil 
½ cup of dry red wine
salt & pepper

Cut the veal into portions, wash and salt it.

In a saucepan, heat the olive oil, add the meat, spill a little salt and sauté the vegetables.

When you finish sautéing, add the wine and lower the heat to simmer. Add water if necessary.

When the meat is half-cooked, pour it into a casserole dish, cut the garlic into small slices and pour the tomatoes over it. 

Sprinkle with a little pepper, cover the pan and bake at 180-200°C for about an hour (depending on the oven).

Add water in between if necessary.

Towards the end of cooking, uncover the pan to allow the sauce to thicken.

Good luck and enjoy!