Veal Cakes on Silky Eggplant
Ingredients
- 6 tablespoons olive oil, divided
- 1 1/2 pounds eggplant, cut into 1-inch cubes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 3 large scallions, trimmed and finely chopped (2/3 cup), divided
- 1 1/2 pound ground veal
- 2 tablespoons chopped dill
- All-purpose flour for dredging
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