We rinse the eggplants, remove the stem and cut in chunks. Put them in a strainer, sprinkle with salt, and let sit for 30 minutes. The reason for this is to pull out the juices that carry the bitter flavor.
In the meantime, rinse the veal, pat it dry and cut it in small pieces.
In a hot pot, stir to sauté the onions, until caramelized. Add the veal pieces and stir to sauté, until evenly brown.
Then we add the tomatoes, olive oil, water, salt and pepper to taste and bring to a boil. Lower the heat and simmer for 40 minutes.
In the meantime preheat oven at 350 degrees F.
Rinse off eggplants, drain and place them onto a baking pan lined with parchment paper. Bake in the preheated oven for about 20 minutes. Make sure to turn them on each side to evenly brown.
Add the eggplants into the pot, stir and simmer for another 10-15 minutes, until both veal and eggplants are tender. We can add some boiling water, if needed.
Remove the pot from the heat and serve, garnished with arugula leaves.